Here’s a different way to serve watermelon, for Memorial Day and all summer long. 2 cups cubed watermelon (about ½” cubes) ½ cup sliced celery ½ cup seedless red grape halves Dash of salt ¼ cup Greek yogurt 2 tablespoons sliced almonds, toasted Stir together watermelon, celery, and grapes in bowl. Just before serving, stir [...]
But I do. It’s beautiful. At least he knows what it is now. Unlike last year, when I…uh…kinda stole rhubarb for strawberry rhubarb custard pie, this year I asked if I could have some. Rather urgently too, as I watched his sister waving a weed-whacker around the yard, clearly in that dangerous phase of a yard [...]
Some positions will be filled on the spot at upcoming job fair Monday and Tuesday
Here’s a good reason to open a bottle of red wine – Drunken Pasta. After slightly cooking your pasta in water, you finish cooking it in red wine. It comes out a nice red color and very flavorful. The recipe is easy and doesn’t require a long list of ingredients. This is definitely a [...]
I thought these eggs would be a pretty addition to an Easter buffet or perfect for a Spring brunch. I love deviled eggs but these are a nice change. They are filled with a mixture of pesto and ricotta cheese with a little lemon juice for zing. They are super easy to make and just [...]
The Root Restaurant & Bar — the Detroit Free Press 2012 Restaurant of the Year — is buying the Howell Theater in downtown Howell. Chef James Rigato said the movie theater, which has been bank-owned, will continue to operate as a theater for a couple months. Then, the work begins. The team that designed The [...]
The Root is close to announcing a Howell location
Executive Chef of The Root (and Howell High School grad) in the running for Food & Wine Magazine’s prestigious “Best New Chef” award.