Preserved Home: A pitch for using pits and scraps
Laura Woolfrey Macklem
August 6, 2020
Grocery prices are climbing, so turn scraps into savings while adding interesting and healthy items to your pantry.
Preserved Home: The meat of the matter — canning is an economical, tasty option
Laura Woolfrey Macklem
June 3, 2020
Prices are going up on groceries, and with all this talk about a possible meat shortage, people are starting to feel concerned. But what if instead of being worried, you turned stocking up into a delicious, creative adventure — a chance to learn new things while stashing away homemade convenience foods by canning? There is joy in this journey.
Preserved Home: Homemade dip can be answer to ‘fake news’ snacks
Laura Woolfrey Macklem
October 10, 2018
One of my favorite snack recipes is layered Greek dip, which makes a substantial number of servings. Homemade hummus is topped with layers of vegetables, whole Greek yogurt, olives and feta cheese.
Preserved Home: No wonder why one-pot dishes are deliciously easy
Laura Woolfrey Macklem
March 6, 2018
Today’s busy cook is veering away from just quick, to quick and healthy. It’s my opinion the days of the blue and green dinosaur shaped chicken nugget are coming to an end. People want real food.
Preserved Home: Mexican-style rice recipe recalls fond memories of Fidel’s
Laura Woolfrey Macklem
October 19, 2017
It’s possibly nervy thinking I have anything to serve up Southern California’s community in terms of a Mexican rice recipe, but I absolutely do. I might not have an abuela who passed down authentic Mexican recipes, but I grew up in Southern California, and know what good Mexican rice tastes like. The standard for me was set years ago at Carlsbad’s Fidel's Mexican Restaurant. It’s now called Norte, but to some of us, it will always be Fidel’s.
Preserved Home: Dumplings, grits make for old-fashioned deliciousness
Laura Woolfrey Macklem
June 5, 2017
Thumbing through the yellowed recipe cards from years back, I can see glimpses of times gone by — the ingredients, the lingo, and the simplicity. I loved the stains and crinkles on the cards, thinking of busy hands pulling them out of the box, hurrying to get dinner served on time. My grandmother ate poor man’s soup, but there is only a richness in the care, creativity, and even worry people faced, and still face today, about nourishing their families.
ENCINITAS: Foodie Fest cooks up fun May 21
May 20, 2016
ENCINITAS — The Encinitas Foodie Fest highlights sustainable and farm-to-table cooking May 21 from 11 a.m. to 4 p.m. Fifteen chefs will demonstrate techniques on three stages and six chefs will compete in a TV-style Best of the Foodie Fest Competition. More than 30 restaurants will also be hand offering...
