Hearty Beef Stew

We love beef stew in our family, especially in the fall and winter months when chilly weather calls for cozy comfort food.  This is my favorite beef stew recipe. Adding Kary's Original Roux instead of a little extra flour for thickening the broth gave it a delicious, deep flavor. Don't forget to make some biscuits to serve with it!

Sciabica's Lavender Olive Oil and Mint Honey Roasted Chicken with Smashed Olive Oil Yukon Golds

Lavender has always made me think of the my grandmother's bathroom or stale clothing drawer pouches. Not this stuff! It has a beautiful freshness to it that tells me it hasn't been dried and processed to death. And then, well, there is the olive oil itself. It is gorgeous with a luxurious finish. I've been on a mint kick of late so here you go!

Sciabica's Lavender Olive Oil and Mint Honey Roasted Chicken with Smashed Olive Oil Yukon Golds

by Diana

1 whole chicken 4-5 pounds, rinsed and patted dry

salt and pepper

3 ribs celery

How Sciabica's Lavender & Lemon Oil Saved My Life

How Sciabica's Lavender & Lemon Oil Saved My Life

My Story by Aimee Self

Starring:
Me
Morgan
Sciabica's Lavender Extra Virgin Olive Oil

                         AND

Sciabica's Lemon Extra Virgin Olive Oil

Breaded Garlic Chicken Breasts

Breaded Garlic Chicken Breasts

by Susan Whempner

3 to 4 boneless, skinless chicken breasts, rinsed and dried well

1 1/2 cups seasoned bread crumbs

1/4 cup finely shredded Parmesan cheese

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup Sciabica's Garlic Extra Virgin Olive Oil

What is "Smoke Point"?

Many of our cooks had a lot of questions about proper cooking temperatures when using the Sciabica oils. The oils are so fantastic; you don't want to waste a single drop on a cooking temperature mistake! We asked our veteran baker, cook, food blogger and all around outstanding 37 Cooks member, Donna, to investigate. Bookmark this article! You'll want to refer back to it in the future. ~37 Cooks

Meet Maurita!

My name is Maurita Plouff, and I'm a rustic cook. 

When I was growing up, I was only allowed into the kitchen to dry the dishes. I started cooking when I went off to college, because I figured it would be cheaper to cook for myself. I was right, but along the way, I had to learn to accept some fairly horrible meals. Thus I had an interest in improving rapidly, and fortunately I learned quickly. Cooking soon became an abiding interest. Sometimes I wonder if this is an ongoing act of rebellion, because to this day I refuse to dry the dishes with a towel.

My interest and skills grew over the years. I have worked in the food biz as a personal chef, and my business did well for 7 years, but I'm cooking only for my family and friends now. I prefer to eat local foods in season - they're fresh! they taste fabulous! - and do my own canning and preserving. I suppose I'm an old-fashioned cook. 

Meet Sandra!

Age 16...made a cake from scratch. It was rock-hard and so bad, the birds wouldn't eat it! I can’t say I did much cooking after that until I married Willie, and we decided to homeschool and added a cooking class to the curriculum. How did I teach cooking? I stayed one day ahead of the kids! I kept them interested by giving them the title of sous chef and used words like mise en place. They were so impressed by my French! We started out cooking with The Six O’Clock Scramble because the menus were pre-planned, and the grocery lists were done, and I found I really liked to cook!

The cooking influences in my life were grammas who made fried pork sandwiches, noodles and strawberry cakes, and grampas who took us to eat at the Petroleum Club, and moms

Meet Amy!

I was born in Okinawa to a military family. When my father was discharged, we ended up settling in Idaho. My love of food came from being in a family that had no interest in cooking or eating well. I thought dry, chewy pork chops and