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By now, you most likely have your Easter menu planned … ham, potato salad and the one thing most can’t get enough of — deviled eggs. An interesting name for such a popular dish served on a Christian holiday. I guess we all have a little devil in us when it comes down to it.
If you, like thousands around the area, will be dining out on Easter, now's the time to make reservations, even though it's 11 days away. It's one of the busiest days of the year, says Adam Roe, executive chef at Broad Street Grille, one of several eateries that will be celebrating Easter Sunday with foods of the spring season.
Brainerd Farmers' Market, located in the parking lot of Grace Episcopal Church at the corner of Brainerd Road and Belvoir Avenue, reopens for the 2014 season on Saturday with its usual offering of homegrown produce, artisan foods and handmade soaps and crafts.
We can all hope that the cold months of winter are behind us. But for me, getting housebound by snow and ice, or just staying inside for days at a time due to the ridiculously cold temps, gave me a chance to do something I've never done ... make cake after cake using tips I've been gathering for years from various sources.
So what’s your favorite side to an enchilada? Maybe an egg roll — with a fortune cookie for dessert?
You see them in every store, from the small discount grocery stores to the trendy, higher-priced establishments, their dimply green skins layered one on top of another and piled into bins.
Middle and East Tennessee were well represented at the Good Food Awards held recently in San Francisco, bringing the state three winning entries, one of which is from nearby Sequatchie Cove Creamery, located in Sequatchie Valley.