Enter Year Three of my dedication (um, obsession?) of capturing the taste of summer for winter in the form of slow-roasted tomatoes. The secret combination of time (slow) and temperature (low) were discovered two years ago here on A Veggie Venture but are revealed to Kitchen Parade's print readers for the first time in this week's column all about how to make slow-roasted tomatoes!SO WHAT IS KITCHEN PARADE, EXACTLY? Kitchen Parade is the food column that my Mom started writing for our family newspaper when I was a baby. Today it's published in my hometown newspapers in suburban St. Louis and features 'fresh seasonal recipes for every-day healthful eating and occasional indulgences'.
Where A Veggie Venture is 'pure food blog', full of experimentation and exploration, Kitchen Parade features recipes a modern cook can count on. All are thoroughly tested by a home cook in a home kitchen and many are family and reader favorites. All recipes feature easy-to-find ingredients, clear instructions and because I believe so strongly in informed food choices, nutrition analysis and Weight Watchers points. Want to know more? Explore KitchenParade.com, including Kitchen Parade's Recipe Box!
WHY CAN'T I COMMENT ON THIS PAGE? Because I hope that you'll click through to the actual column and comment there!
A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007
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