What does a coffee buyer do? This might seem like a silly question to ask. “Buy coffee,” is the easy, most obvious answer. But in the coffee world, a green coffee buyer’s role is complex and multifaceted.
Green coffee buyers are the ones who travel to origin countries to source coffees — “green coffee” to be precise, as it’s the coffee which hasn’t been roasted yet. Of all the jobs in the coffee industry, the coffee buyer’s definitely comes in as the most glamorized. Just imagine traveling the world to taste coffees and decide which ones to bring back. Of course, being a coffee buyer isn’t always a rockstar, jet-set lifestyle.
Who do you call when you have a vegetable question?The Vegetable Butcher, that’s who! Cara Mangini was our guest this month, lovingly featuring 20 of her favorite vegetables, with fresh ways to slice, dice, and cook them in the kitchen, and surprising new ideas to honor them at the table. From radishes to fennel, and turnips to garlic, turn to the Butcher for your vegetable needs and wants. In case you missed any of her pieces, here’s a look back. Bookmark the collection page for reference later, and don’t forget to visit Cara online at Little Eater or Instagram.
Whether you need a quick side to go along with a lunch salad or something warm and tasty to bring along to a BBQ, keeping a jar of this cornbread mix around will always come in handy. Made with only a few, common dry ingredients, this mix is easy to use and even easier to put together. Say “so long” to store-bought mixes, and start making your own cornbread mix this summer!
Summer means grilling season — everything from fruit and veggies to meat and dessert. We’re deep in the heart of it and it’s just going to get better over the next couple months. So to make sure you get the absolute most out of it, we’ve got six smart tips to guide you through a summer of better grilling.
Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat.
Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well.