What is the secret of a good sandwich; the bread that encases or the filling it packs? In France, with its famously skimpy fillings, it’s more about the crusty baguette than the ham and cheese slivers. In Salmon, it may a little of both. Craig McCallum, intrepid baker at Odd Fellows’ Bakery, shares his recipe for a muffuletta sandwich (pronounced “moof-uh-LOT-uh). McCallum first encountered a muffuletta on a cross-country
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Chef Abby’s Spring Cover Recipe
The provocative beet salad on our cover is the crafty handiwork of Chef Abby Carlson. Let’s face it beets aren’t fighting for the most popular vegetable spot. These rat-tailed roots provoke more winces than smiles. However, some clever infusing with lemon, cinnamon and peppercorn transform them into ruby gems. As Carlson explains, “By the spring, [beets] are probably one of those worn out vegetables that have graced your plate one
McCall Chef Gary Kucy is Named James Beard Semifinalist!
Gary Kucy, the subject of a story that ran in the Winter issue of Edible Idaho South, was recently named a semifinalist in the esteemed James Beard Awards. Congratulations to Gary! Here’s that story again:
The hinterlands surrounding resort communities like McCall and Sun Valley are teeming with wild game. Right? But it’s not like buckskin-clad mountain men with scruffy beards are knocking at the backdoors of local restaurants offering
The Great Grapefruit Challenge
Today, like most any other day, I hopped in my car to pick the children up from school. Today, like most other days, I sat cringing in my car waiting for the inevitable play date request.
“Mom,” in that you-can’t-say-no-to-me-because-I-have-you-wrapped-around-my-finger voice, “Tara, Ellie, Grace and I want to have a cook off. You know, like Chopped?” All I could imagine was, eggs splattered on the floor, towers of dirty dishes
