Vivian finally makes good on a promise to cook for a friend’s supper club, and she seizes the moment to experiment with an egg dish that she hopes to wow New York City’s James Beard House crowd in a few weeks. She visits with her egg producer and learns the ins and outs of egg varieties, from chickens to ducks to guineas to partridges.
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Despite the crazy spring weather where warm fronts were followed by late freezes, the strawberry crop survived and pick-your-own strawberry farms are now open.“We are looking at a very good y…Read More