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6 classic whiskey cocktails with a modern twist
Seattle-based Myles Burroughs knows whiskey. The former beverage director for the Derschang Group with years of experience behind…
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Mint Julep
Myles Burroughs, the Seattle-based bartender, entrepreneur and owner of Bevy Co., cringes when he sees mint aggressively crushed…
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Easy to crack: Finally master your egg order
Cooking eggs well on a consistent basis can be deceptively hard, but we’re here to help. Executing a…
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Want to skip eggs? Use these simple substitutes
Whether you’re vegan, vegetarian, allergic to eggs or just don’t love to eat them, an egg-free diet doesn’t…
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Issue No. 56: Eggs in Mississippi
When most Americans open their fridges, there’s likely a carton of eggs sitting on the shelf. Eggs are essential…
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3 absolutely amazing dishes that come from a carton of eggs
Michael Stotler, executive chef of Mississippi’s Cedar Hill Farm, worked with the farm’s owners to choose which vegetables…
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All about eggs: Everything you should know
Chances are, you have a carton of eggs sitting in your fridge, but what do you really know…
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Popular tourist destination makes a colorful case for pasture-raised eggs
Eggs have been consumed by humankind since the dawn of man. A nutritional powerhouse with exceptional culinary versatility,…
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Pappardelle Carbonara with Pancetta and Peas
Michael Stotler, executive chef at Cedar Hill Farm in Mississippi, gives us his simple take on a classic…
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Bacon and Smoked Gouda Frittata
Executive chef at Mississippi’s Cedar Hill Farm Michael Stotler’s favorite frittata (and go-to breakfast dish to prepare for…