The small but popular Modern Farmer magazine is back with a new image after edit staff walked outCrops and donkey cams: back with a vengeance?Modern Farmer, the small-but-mighty agricultural-themed magazine that was praised for its innovative content, is back after major editorial upheaval. In January, the future of the young publication looked grim after the entire full-time editorial staff walked out, including the editor-in-chief.
Filling vanilla ice cream with all your favorite ingredients is a fail-safe dessert optionShutterstockWe get hungry just thinking about this marshmallow, hot fudge, and Graham cracker-filled ice cream.This recipe is courtesy of Heather’s French Press.IngredientsFor the hot fudge sauce:2/3 Cups heavy cream1/2 Cup agave1/4 Cup brown sugar1/4 Cup cocoa powder1 Cup dark chocolate chips2 Tablespoons butter1/2 Teaspoon salt2 Teaspoons vanilla extractFor the ice cream:1 7-ounce bag mini marshmallows1 quart half and half1/2 Cup granulated sugar4 egg yolks1 Teaspoon vanilla extract1/4 Cup hot fudge sauce1/4 Cup Graham cracker crumbsServings4Calories Per Serving1271Folate equivalent (total)45µg11 Riboflavin (B2)0.
Poached Arctic Char with Basil-Tarragon Mayonnaise Recipe This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.Ingredients2 tablespoons fresh lemon juice1 tablespoon mustard powder1/4 cup fresh basil leaves1/4 cup fresh tarragon leaves plus 2 sprigs1/4 cup extra-virgin olive oil plus more for serving2 tablespoons kosher salt plus more6 6-ounce arctic char steaks, each about 1 1/4-inch thick2 bunches asparagus (about 1 1/2 pounds), trimmedFlaky sea salt (such as Maldon)Recipe PreparationBlend egg yolks, lemon juice, and mustard powder in a blender.
Now I don’t pride myself on being the best shopper and definitely not on being a competent chef, but I’m sure that a package of pork chops isn’t supposed to turn to mush after being broiled. Combine this with the fact that their deli seemed to only be six feet across and the only respite was prepackaged Oscar Mayer, these final straws at the local County Market launched me off campus in pursuit of better meats.
Thinkstock/HemeraCreated by New York City& 39;s Kamal Rose and former NFL player Bill Ard, this shrimp recipe is a true representation of its New Orleans surroundings. A dirty rice filled with chicken liver, kidney beans, and aromatics makes it stand out from most versions of the Southern specialty.IngredientsFor the shrimp creole1 green bell pepper, chopped1 small onion, chopped3 stalks celery, chopped3 Tablespoons all-purpose flour1/2 Pound butter3 Ounces tomato paste1 1/2 Tablespoon smoked paprika2 Cups shrimp stock1 Pound Gulf shrimpSalt and pepper, to tasteFor the dirty rice1 small onion, chopped4 cloves garlic, chopped1 Pound chicken livers2 Tablespoons canola oil1 Pound short-grain rice4 Cups chicken stock1 Pound small kidney beansSalt and pepper, to tasteServings4Calories Per Serving1665Folate equivalent (total)1204µg100
Trust us — you won’t be sorry.To get some perspective on criteria on our most recent ranking of America’s 35 Best Ribs, we spoke to the experts over at the Kansas City Barbeque Society. It should be a reddish-brown color; it should be moist and tender, with some texture — not falling off the bone. I want to taste the flavor of the pork with a little smoke.