Eckert Discusses Culinary Travels and Food Zen
Food and wine journalist Eckert, creator of Culinary Travels, talks about the PBS debut in 1998 and reaching 104 episodes. He describes touring markets globally and his Kansas life moving from Chicago to Liberty with wife Denise and two children, Conor and Fiona, balancing travel with writing.
MENTIONED IN THIS ARTICLE
Delta
Northwest Airlines
PBS
Eckert
Liberty
Lawrence
Jayni Carey
Jayni
Sunflower Broadband
Channel 6
Journal-World
Academy of Wine Communications
Kansas City
Kmbc-Tv
Channel 9
ABC
Chicago
Wgn-Tv
The
Tribune Broadcasting Co
Denise Eckert
Conor
Fiona
Food Channel
Mario Battali
Emeril Lagasse
Stuffing Redefined with Honeyed Fruit and Nuts Bake
Gourmet magazine offers a bread heavy stuffing recipe using whole-wheat bread apples currants walnuts and spices. Prepared as a casserole and advance assembled then baked with giblet stock the dish blends traditional stuffing with fruit and nut notes for a moist savory result.
MENTIONED IN THIS ARTICLE
Mcintosh
Gala
Cortland
How to Devein Shrimp and Roast Winter Squash
The black vein along a shrimp back is its intestinal tract and should be removed to avoid bitterness and grit. Use a paring knife to cut along the back and pull out the vein, or rinse under cold water and pat dry. Winter squash like butternut and acorn are distinguished by hard seeds and shells. Cut a 2 to 3 pound squash in half and scoop seeds, roast cut side down in a 400 degree oven 40 minutes to an hour, peel if desired.
MENTIONED IN THIS ARTICLE
Pepperidge Farm
The
Chicago Tribune
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Jim Baker
Richard Gwin
Journal-World Photo
Dave Eckert
Sunflower
Zine
Gwyn Mellinger
Baker University
Eden Foods Organic
Westbrae
Silken
Mori
Muir Glen
Westbrae Organic
Westsoy
OUR Grocery
Ottawa
Community Mercantile
Iowa
Communitymercantile.coop
Lawrence Family Practice
Siemsen
P.a-C
Heather Yates P.A
Lawrence, KS