Connecticut Food & Farm Magazine, Winter 2020, Volume 19

Page 74

T O B R E A K B R E A D, LET’S MAKE BREAD:

Cast Iron Cooking BY KRISTIN L. WOLFE

74

WINTER CAPLANSON PHOTOS

CT FOOD & FARM / WINT ER 2020

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Articles inside

Hand Rolled Chocolate Truffles

9min
pages 180-197

Nature and Joy: a Collaborative Approach to Whole Body Wellness

7min
pages 166-179

OrganiConn: CT NOFA’s Winter Conference

4min
pages 158-165

Fireside Cocktails

2min
pages 134-143

Winter Comfort Food Casseroles

7min
pages 144-155

A Cook’s Guide to Vintage Kitchenware

7min
pages 118-127, 130-133

Emu: a culinary comeback

9min
pages 100-115

To Break Bread, Let’s Make Bread: Cast Iron Cooking

8min
pages 74-99

Dried Beans & Cassoulet

14min
pages 60-73

Indigo: Lessons from a Dye Farm

5min
pages 40-57

Savory Pancakes: Flipping Delicious

5min
pages 22-39

Tiny Restaurants to Cozy Up to This Winter

7min
pages 6-15, 20-21
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Connecticut Food & Farm Magazine, Winter 2020, Volume 19 by Connecticut Food and Farm - Issuu