Jack-o’-lanterns made from goods from the produce aisle.
Split a head of bok choy, leaving some of the stem intact. Fan the leaves out over the pumpkin, and pin in place.
Carve an eye socket slightly smaller than the rutabaga; push it halfway into the hole.
Drape a thin bunch over the top of the rutabaga and pin in place.
Carve a circle to hold a pepper.
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Article Courtesy of Food Network Magazine.
Photograph Courtesy of Levi Brown.
ST. LOUIS, MO- Chef Larry Gerstein is owner of Championship Catering. He joins KPLR anchor Dan Gray to show him how to make a proper omelette.
Posted 12:50 pm, June 1, 2016, by Staff Writer, Updated at 02:21pm, June 1, 2016.
ST. LOUIS, MO (KTVI) – Chef Larry Gerstein of Championship Catering visits to teach how cooking with spices and herbs can improve any dish.
His favorite herbs include rosemary, chives, cilantro, and dill, and shares his secret to easy cooking, which is buying herbs!
Gerstein uses spices and herbs to add flavor and to garnish the dish.
Posted 12:08 pm, June 1, 2016, by Tess Hill, Updated at 12:07pm, June 1, 2016.
