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Anne's Kitchen: NOLA, with love

Posted yesterday in Food

I am still in a fog after spending four days last week in New Orleans for the annual Southern Foodways Alliance (SFA) summer field trip.

 

Anne's Kitchen: Try your hand with this mushroom treasure

Posted 6/17/2015 in Food

Every year that I have been involved in Columbus' farmers' market I have seen it grow both in numbers of vendors and customers, but also in produce diversity.

 

Anne's Kitchen: Of recipes and beets

Posted 6/3/2015 in Food

I had an interesting conversation at last Saturday's farmers' market that I think is worth sharing.

 

Anne's Kitchen: Those spring greens

Posted 5/20/2015 in Food

Summer's bounty of produce isn't here yet, and yes, the rain slowed the spring season once again -- but over the past few weeks I have had spring's bounty with tender greens and strawberries.

 

Anne's Kitchen: Buen apetito, mis amigos

Posted 5/6/2015 in Food

Cinco de Mayo is such an odd party day in the U.S. At least it is to me.

 

Anne's Kitchen: Stir-fry with shrimp

Posted 4/15/2015 in Food

I had every healthy intention of continuing my miniseries on ancient grains with a few words on millet and amaranth. However, you know how many roads are paved with some of those intentions.

 

Anne's Kitchen: Quinoa: A popular, healthy superfood

Posted 4/1/2015 in Food

Quinoa (KEEN-wah) is probably the world's most popular superfood.

 

Anne's Kitchen: Exploring the 'ancient grains'

Posted 3/18/2015 in Food

The term "ancient grains" has been the buzzword on food blogs, in magazines and on grocery labels for the past several years.

 

A bowl of hugs: Anne Freeze has soups to get us through the last of winter

Posted 3/4/2015 in Food

Brrr ... it really has been cold and dreary lately. I am glad that I'm not affected mentally by weather.

 

Anne's Kitchen: Remembering family and some favorite recipes

Posted 2/18/2015 in Food

I never knew my grandparents. I have no memories of times together or visits or special presents.

 

Anne's Kitchen: Dinner in a skillet

Posted 2/4/2015 in Food

Enticing aromas have been coming out of Room 121 in the Education and Human Sciences Building on the Mississippi University for Women campus.

 

Anne's Kitchen: Boiled custard -- yes, you can

Posted 1/21/2015 in Food

Boiled custard is just plain good. It seems to be another one of those delights that have gone out of fashion in the past few decades.

 

Anne's Kitchen: Salt crust cooking

Posted 1/7/2015 in Food

Over the holidays I ran into a friend of mine who told me about one of her Christmas presents -- a Himalayan salt block.

 

Anne's Kitchen: Holiday latkes

Posted 12/24/2014 in Food

Parade magazine may have stolen my thunder this past Sunday, but I'm going to talk about latkes anyway.

 

Anne's Kitchen: Great bites for the holidays

Posted 12/10/2014 in Local Columns

At a reception held at the Rosenzweig Arts Center during the most recent Decorative Arts Forum I could hardly tear myself away from the table where a huge bowl was stacked with twisted strips of brown sugar bacon.

 

Anne's Kitchen: A good time for matzoh ball soup

Posted 11/12/2014 in Food

Matzoh ball soup is on my mind today for two reasons: The fall weather brings cold nights and thoughts of hot soup, and one of my oldest friends came through town and spent the night with Terry and me.

 

Market Fresh: A community jewel

Posted 10/29/2014 in Food

The Hitching Lot Farmers' Market in Columbus has officially closed for the season.

 

Market Fresh: Some favorite cookbooks

Posted 10/22/2014 in Food

Recently I went through my five cookbook shelves (each with about 50 books) and took some to the library for the book sale.

 

Market Fresh: From 'wound healer' to pork riblets -- make use of versatile local honey

Posted 10/15/2014 in Food

In Columbus, I have noticed what I consider a high number of beekeepers and honey gatherers.

 

Market Fresh: Sweet potatoes -- good any way you eat them

Posted 10/8/2014 in Food

Now that you've cooked all of your sweet potato leaves with last week's recipes, it's time to get to the tuber itself.

 

 

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