Refrigerate until serving. To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown and crispy. Remove with a ...

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Salad where? In the dusty recipe cards that divulge the secrets of the coconut-laden ambrosia salad, mayonnaise-topped pear salad, and partially congealed strawberry-pretzel salad, there is an even ...

Extension’s Institute for Ag Professionals Field School, the hands-on event for agricultural professionals, is back July 29-30.