January 30, 2017 There's a line Founding Foodie Amy won't stand to be crossed when it comes to iced tea: SUGAR. As in, don't add any. Sweet tea wasn't even in her vocabulary before moving to Washington, D.C. Though she's lived in the area for more ...
![Sweet Tea: It’s Where I Draw The [Mason-Dixon] Line](http://www.wetheeaters.com/wp-content/plugins/front-slider/images/dot.jpg)
October 10, 2016 Cookbooks are foodie porn. From the moment you crack your first cover, hand trailing longingly over picture after mouthwatering picture... you're hooked. At least this foodie with her bookcase overflowing with titles was. My favor ...
April 3, 2015 Spring is springing as we type this! To celebrate, we're doing a whole month of sprouted goodies. Founding Foodie Sarah gets us started with this overview. What can be sprouted? What are the health benefits? How can you use sprout ...
January 2, 2015 Nothing is as comforting as a big bowl of soup. Whether you’re recovering from a holiday season replete in heavy foods, or trying to fend off that winter cold making its way around the office, soup can be a magic elixir. This we ...
Yes, fall is underway, but what better way to keep things sultry than with a few jars of some fiery pepper jelly? Every year, guest Eater Greta holds onto the summer heat with a big batch of the stuff, often with a fruity twist. So before fresh peppers are a distant memory, snatch up a few varieties and give this vinegary-sweet treat a try. Continue reading 
Canning is old hat for guest Eater Erin, but she usually sticks to the sweet stuff. And as much as she’d like to live on jam alone, she realized it was time to give her preserving skills a vegetable boost. To balance out her pantry, she offers up a zippy Italian antipasto favorite. Continue reading
Two Eaters go head-to-head in an attempt to one-up their opponent’s culinary skills. And you, dear reader, get to be judge and jury. Try the recipes yourself, then visit our Facebook page to cast your vote.
We continue our attempt to preserve the fruits and veggies of summer with a canning favorite: tomatoes! If you grow your own, you probably have more bounty than you can eat. Sure, preserving these luscious leftovers in a simple canned tomato or pasta sauce is a sure bet. But when you see what April and Sarah are dishing out, you’ll want to try something new. Which of these two sweet-tart chutneys will make it into your pantry? This food fight is on!
By Way Of India, A Tomato Chutney, Tart And GreenbyWhat better way to win a food fight than by channelling a feisty chef? For this week’s challenge, April offers up a chutney that brings back fond memories of her favorite culinary alchemist. This versatile, sweet-tart concoction can be paired with fish or rice, served alongside any Indian meal, and can be eaten hot or cold. It’s so good you’ll want to eat it all now.  |
Sweet Tomato Chutney, With A Kiss Of Ginger And TartbyIf you’re a ginger fan (the spice, not the Gilligan’s Island vixen), you’ll like this sweet-tart of a tomato chutney. Sarah’s sweet on sweet and ginger, so it’s no surprise — she’s a fan. This chutney is also good hot or cold and has so many uses. Pair with chicken or fish, use in a grilled cheese sandwich or a burger. Find out how it stacks up against April’s tart green version. |
| July |
| Watermelon is the perfect summer food. It hydrates, it cools, it's sweet and juicy. We have some great ideas for your table, including a salad, ceviche cups, popsicles and cocktails. Get ready to beat the heat with us! |
