Pesto means “paste” and can be made of nearly anything, but I love nut based pestos. For this one the star isn’t a soft herb, like basil or parsley. Instead it’s pure pistachio nuts with a few garlic cloves, some salt and parmesan and enough
Continue ReadingThis is a fast cookie crumb crust to make that really packs a lot of flavor. It pairs well with a surprising number of fillings. And I never bother to bake it. I just pat it in really well using a dry cup measure as
Continue ReadingSpaghetti with Ricotta, Pesto, Tomatoes, Corn, Zucchini Course: Entrée, Vegetarian Entreé Cuisine: Italian, Vegetarian Servings: 2 Prep Time: 10 minutes Cook Time: 10 minutes Ingredients In the Bowl 1 cup ricotta 5 baby tomatoes cut in half 1 green onion trimmed and cut into thin slices, use green part Salt and Pepper to taste 2-3t bsp pasta
Continue ReadingNanette Davidson is a Resident Artist for Cooking at the John C. Campbell Folk School in North Carolina. She launched the cooking program there. She’s also a weaver, a member of the Southern Highland Craft Guild and the Slow Food Movement. Nanette's Lemon Shaker Pie CourseDessert, Pie Filling CuisineAmerican Ingredients Favorite Dough
Continue ReadingIt’s really easy to customize chili. There are so many chile powders to choose from. If you like a smokey flavor, add a bit of chipotle chile powder. The New Mexico chile powder has a brighter flavor and redder color. Classic chile powder is deeper
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