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RECIPE: Scotch Eggs
March 09, 2012 - Posted by Steve Lofman in Western Market 
an article by Julie Baker Scotch eggs are one of those things that you see off in a little corner of a pub menu and think to yourself, there is no way I’m ordering eggs from a bar. Then about 4 or 5 drinks in when you flip back open the menu because you’re getting drunk hungry, you think to yourself, fried eggs encased in meat…. AW YEAH!     
Recipe: Baked French Toast
March 06, 2012 - Posted by Administrator in Western Market 
an article by Julie Baker It’s brunch time! Growing up, Sunday was always a huge brunch spread at my house. Bagels, lox, cream cheese, eggs and onions, hashbrowns, bacon, sausage, and the always infamous deli tray. I was in Ann Arbor yesterday stocking up at Zingerman’s and noticed THE loaf of bread. That’s right, chocolate studded challah! Oh it was so on. I could handle this a few ways. A panini with Nutella and bananas, right out of the bag with some sweet cream butter, or baked french toast. I’m going with the french toast. According to my daughter Dylan, this was double yummy!
Make Your Own Bacon Roses
February 09, 2012 - Posted by Newbie Foodie in Western Market 
You may have seen the pictures floating around the web these days of the trendy new Valentine’s fad – Bacon Roses. Well, we decided to give it a try, and they turned out fabulously!
RECIPE: Wild Mushroom Potato Leek Soup
February 09, 2012 - Posted by Steve Lofman in Western Market 
Winter is definitely the season for soup. Potato Leek is often thick and creamy, but what if you wanted a more rustic version showcasing the fresh mushrooms, savory leeks, and tender potato chunks? We decided against puréeing the soup, creating a wider variety of shape and texture, leaving it interesting, light and filling. This quick and easy-to-make Wild Mushroom Potato Leek Soup will delight your palette and have your friends demanding the recipe!
Recipe: Latkes
January 09, 2012 - Posted by Newbie Foodie in Western Market 
If you shred the potatoes by hand, Latkes can be a little time consuming, but well worth the effort. Some people use a food processor instead. These crispy Eastern European pancakes are a traditional favorite for Hanukkah but can be enjoyed any time.
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