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During culinary school, I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. Which, as we used to joke, means "Casa of Sol." My favorite dish was the Chile Verde. Large chucks of pork shoulder simmered slowly in an exotic green sauce of tomatillos and green chilies. The tomatillos we used were caned - and I was fascinated by the mysterious tomatillo graphics that decorated the label - but it wasn't until I arrived in California that I saw the real thing. What an odd vegetable, or is it a fruit? As you will see in video, it sort of looks like a green tomato, which it isn't. It has this strange, veiny, paper covering, like a giant green gooseberry - and the flavor is even more perplexing. It's sort of tart, kind of sour, with hints of citrus and green apple. I sound like one of those wine geeks (no offense). Paired with sweet onions, and savory chicken, this recipe a great way to experience tomatillos for the first time. The real way to spell this recipe is "Chile" verde, not "Chili" verde. But, both spellings are used, and since this particular recipe is more about the chicken simmered in spicy sauce, than the green peppers, I used the Americanized "Chili." Enjoy! Ingredients: 1 chicken, cut up in 6 pieces 8 tomatillos 2 jalapenos 6 cloves garlic 1/2 bunch cilantro 3 cups chicken stock 1 onion 2 tbsp cumin 2 tsp oregano 1 bay leaf salt and fresh ground black pepper to taste yogurt or sour cream

Patti Moreno, the Garden Girl, shows you how to plant delicious strawberries. Check out Patti's website, www.gardengirltv.com and sign up for the newsletter Distributed by Tubemogul.

This is the first ever iFoods.tv weekly show where the blog authors discuss all the latest happenings from the online and offline food world. The guys talk about stories making the news and that they have spotted and talk about their food blog!

Experience the best of the Canadian Rockies at the historic Ranche restaurant in Calgary, Alberta, Canada.

The Trough Restaurant in Canmore, Alberta, was recently voted one of the best new restaurants in Canada by enRoute Magazine.

Author: GardenGirl72 Added: Mon, 16 Jun 2008 17:52:44 -0800 Duration: 72Patti spends time with Potter, Terry Silverman, at his New Hampshire studio. Distributed by Tubemogul.

Patti spends time with Potter, Terry Silverman, at his New Hampshire studio. Distributed by Tubemogul.

This is the video with audio, sorry for the confusion. Patti, www.gardengirltv.com, shows you more from her trip to Terry Silvermans Pottery Workshop in New Hampshire. Flameware Pottery is a must have for the serious Slow Flood Chef Distributed by Tubemogul.

I've said it before, and I'll say it again, I love cheese. When I was growing up there were only a few choices, the ubiquitous orange, plastic-wrapped squares, maybe a slice of swiss, and grated Parmesan cheese. That was pretty much it. Thankfully, America's commercial cheese options have exploded over the last few decades, and now even modestly-sized grocery stores will have dozen of choices, including some artisan offerings. The wine and cheese pairing video below is from a new website, sponsored by Sargento, called the Artisan Cheese Center. They just added a link to this blog, and I have used a few of their recipes for my About.com American Food site. In the bad old days, a company like Sargento would have tried to prevent small artisan cheese makers from competing with them for store space. Today, with these handcrafted cheeses gaining a foothold in the market, Sargento has seen the wisdom of joining forces, and now features a series of what they call "Artisan Blends," produced cooperatively with these smaller cheese makers. Let's hope this trend continues! Photo (c) Flickr user cwbuecheler

Reimaging the salad using wild edibles.

Patti shows you how to plant and care for mini and dwarf fruit trees in her city orchard.

Patti puts the finishing touches on her Italian Kitchen Garden.

Patti plants garden beds for Italian Cuisine. Great fresh food, for foodies!

After filming an episode of "Anthony Bourdain: No Reservations," Tony and Chris Collins explain why this will be a show foodies will rave about. And is Spain the best place in the Western world to eat? All that and more in this episode of "Tony and Friends."

by Jack Ziegler

The Root: If you've ever entertained the quaint idea of an urban kitchen garden, now is absolutely the time to get to it. The most economical and fun way to start your garden is of course, with seeds. With soaring food costs and the creepiness of so much genetically modified produce on market shelves, why not just do it? If you have a shorter summer like we do here in New York City, Zone 7, it's wise to start warmer weather crops earlier indoors. The ideal time to do that depends on the seed, and usually starts around February...but you still have some time. Certain seeds can be sown directly into the ground as soon as the ground is workable; they have a shorter growing season and even like cooler temperatures. But the rest can be started indoors to extend their growng season. Don't think that you need a lot of space, a basement or a greenhouse to start seeds intended for a garden. If you don't have a modest yard space, maybe you have an accessible roof-top or even a sunny room that gets ample southern light exposure, a fire escape where pots can be carefully and legally hung. Maybe you don't have any of these things, just a dark city-closet to live in hey, I've been there but you still want the thrill and the challenge of starting your own summer crops from seed. If nothing else, chances are you have a community garden on your block that will welcome you and your seedlings with open arms. Look around. For the full how to, go towww.urbanhomefreerange.com