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Hows about something sweet to go with that world famous pulled pork? These sweet fries are easy and even a little healthy! Baked in the oven with olive oil, sea salt and pepper. Now you could always sprinkle a little brown sugar on them ; )

We have 1lb bulk bags of sea salt available to add on to your bag this week for only $0.88. Please let us know in your comments when you order if you’d like to add a pound!

Oven Baked Sweet Potato Fries
by Vintage Cookery

  • 2-3 Sweet potatoes
  • Olive oil
  • Sea Salt
  • Cracked black pepper
  • Brown Sugar

    Preheat your oven to 450 degrees. Peel your sweet taters. Cut them down the middle long ways, then cut those halves down longways again. Set the large slices flat on your cutting board and slice to make long fries (a little on the thin side will cook more evenly).
    Put onto a parchment lined sheet pan or cookie sheet and drizzle with olive oil and toss to coat. Put in hot oven for 10-15 minutes. Remove and toss, then put back into the oven and bake an additional 10-15 min, until fries are colored and looking crispy then remove. Sprinkle with salt, pepper, and brown sugar to taste. Serve with garlic aioli, mayo mixed with a few fresh cloves of minced garlic.

    Chef’s tip: If you want to add even more flavor, after tossing in olive oil, add some fresh chopped rosemary before baking!

    Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at

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Easy As Apple Pie Tacos are such a fun twist on a classic apple pie recipe!

The shells of these tacos are made from tortillas cut with a round cookie cutter and fried crisp and dusted with cinnamon sugar.  They only take about 20 seconds each to make and can be made days ahead of time.

If you are having a party, you can keep the filling warm in a small slow cooker with the shells beside and people can fill them as they like or set a mini muffin tin upside down and cover it with a pretty cloth napkin as a holder, works perfectly!


Taco Shells

  • 6 large Flour Tortillas
  • Oil for frying (Coconut Oil, Safflower Oil, Sunflower oil or Peanut Oil)
  • ⅔ cup organic sugar
  • 2 teaspoons cinnamon


  • 2lb  apples
  • 1½ tablespoons butter
  • 3 tablespoons organic brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • ½ cup water (divided)


  • Whipped Heavy Cream with Simple Syrup
  • Caramel sauce (store bought or homemade)

Taco Shells

  1. Using a 3.5 circle cutter to cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
  2. Combine sugar & cinnamon in a bowl and set aside. Heat about 1½” of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it’s good & bubbly.
  3. Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.
  4. Set on a pan to cool. You can leave these at room temperature for up to 3 days.


  1. Peel and dice apples. Toss with lemon juice.
  2. Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about ¼ cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft.


Spoon in the filling as little or as much as you would like 😉  Feel free to top with Whipped Cream and drizzle with some Caramel Sauce!  Enjoy these Easy As Pie Taco Treats!!!  

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  • lbs pork ribs (Add Spare Ribs to any bag for $5.55 a pound)
  • 3⁄4 cup organic light brown sugar
  • teaspoon hickory smoke salt or sea salt
  • tablespoon paprika
  • tablespoon garlic powder
  • 12teaspoon ground red pepper (optional)
  • cups of your favorite barbecue sauce 


  1. Preheat oven to 300 degrees f.
  2. Put on some music and pour yourself a glass of what ever you like to drink 🙂
  3. Mix together the sugar and spices to make the rub.
  4. Apply rub to ribs on all sides.
  5. Lay ribs on two layers of foil, shiny side out and meaty side down.
  6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
  7. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
  8. Remove from oven.
  9. Heat broiler.
  10. Cut ribs into serving sized portions of 2 or 3 ribs.
  11. Arrange on broiler pan, bony side up.
  12. Brush on sauce.
  13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
  14. Turn ribs over.
  15. Repeat on other side.
  16. Alternately, you can grill the ribs on your grill to cook on the sauce.
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This week we’re making a crown pleaser, Spanish corn dip! Its easy to throw together, and easy to customize to your liking. We’ve included some chef recommended ingredient additions that you can add to this weeks bag on your order, just let us know what you’d like to add when you order!

Creamy Spanish Corn Dip

by Vintage Cookery

  • 2 ears sweet corn, kernels cut off cob
  • 2 clove garlic, minced
  • 1/2 onion, small diced
  • 3 tablespoons mayonaise
  • 1 tomato, diced
  • juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon paprika (smoked if you have it)
  • 3 scallions, sliced
  • 3 tablespoons queso fresco cheese, crumbled, (or crumbled feta)
  • sea salt, to taste

Chef Austin recommends adding

  • 1 small red bell pepper, diced [$1.00]
  • 1/2 lb ground pork sausage, local [$5.55 lb]
  • 1 jalapeno, seeds removed, minced [$1.00]
  • 2 tablespoons chopped fresh cilantro

In a large skillet, melt butter on medium-high heat. (If you are cooking with fresh pork sausage, brown this first in a large skillet) When melted, add corn, onion, garlic, (if you have it, any other veggies like bell peppers, jalapenos, etc) and cook for 10-15 minutes, until corn and onions start to brown. When you see this happen, this is called caramelization, cooking the natural sugars in your food, making it taste oh so good. Once cooked, add salt, paprika, and chili powder and stir. Then add mayonnaise and lime juice. Mix in queso fresco/feta & cilantro if you have any, top with sliced scallions. Serve with warm tortilla chips.

Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at

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Have you been enjoying those amazing tomatoes you’ve been getting in your bags? This week’s recipe we’re highlighting them! Its prime time when tomatoes are have the most flavor, so let us enjoy them while they last. These summer bags have also been having some great organic meat options, some awesome chicken breast being the highlight for this recipe. We’re stuffing it with some nutrient dense collard greens and feta cheese and grilling it all.

Feta Stuffed Chicken & Heirloom Tomato Bruschetta
by Vintage Cookery

  • 2-3 chicken breast
  • 6 oz Feta Cheese, crumbled
  • 2  cups collard greens, chiffonade (rolled and cut into ribbons)
  • olive oil
  • black pepper, fresh cracked
  • Sea Salt
  • Bruschetta (recipe below)

Saute your chiffonade collard greens in some olive oil, it will be done when they have turned bright green and are tender. Season with salt and set aside.

With a sharp knife  make a long slit in the side of the chicken breast to make a pocket for stuffing. Stuff in the feta, as much as you want, and then stuff in as much sauteed collard greens as you can. Take a toothpick or 2 and poke through the top of the slits to seal off the stuffing. Drizzle olive oil and season with salt and pepper. Grill on med-high heat until chicken is seared and internal temperature is 165 (no pink, juices run clear). Top with heirloom tomato brushetta topping and enjoy!

What dose “saute” mean?
To saute is to cook in a pan over high heat quickly. You would heat a pan that can handle high heat (stainless steel, all clad, never a non stick pan) and once it is hot, add a fat (cooking oil, olive oil/butter) then quickly add your food that you would be sauteing, stirring frequently until the food is quickly cooked. The high heat cooks the food quickly, the oil/fat prevents the food from sticking. Most veggies can be sauteed and served immediately. 


The key to bruschetta is to use the FRESHEST and BEST ingredients. Cheap olive oil, packaged pepper, and table salt can ruin a delicate dish like this.

Heirloom Tomato Bruschetta
by Vintage Cookery

  • 2 large heirloom tomatoes, diced
  • 2 cloves fresh garlic, minced
  • 1 shallot, minced (or 1/4 or a small onion, minced)
  • 2 sprigs of fresh basil, stemmed, chiffonade (rolled and cut into ribbons)
  • 2 springs of fresh oregano, stemmed, and chiffonade
  • extra virgin olive oil
  • balsamic vinegar
  • black pepper, fresh cracked
  • Sea Salt

Combine tomatoes, garlic, shallots, basil, and oregano into a mixing bowl and toss. Let sit for a few minutes and and drain excess tomato water that may pool up. Drizzle with a few tablespoons of extra virgin olive oil and balsamic vinegar and toss. Season with salt and pepper to taste.

Use this for topping for omelets, chicken, or toasted french baguette slices as an appetizer.

What dose “to taste” mean?
The term to taste is never an exact amount. It means to add a small amount of salt, which brings out the natural flavors or your food, a little bit at a time and then tasting it. This usually is at then end of the cooking processes before it is served. You keep adding and then tasting until your food taste “foody”. Try to taste your food without any salt, then notice the difference each addition of salt makes. You want to stop when your food taste flavorful and not bland. Salt will make your tomatoes taste more tomatoey, potatoes taste more potatoey, and meat taste more meaty. Salt does not make food taste salty UNLESS you add TOO MUCH salt. It is trial and error, but it a necessary skill of cooking.

Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at
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4-6 slightly cooked organic yukon gold poatoes, grated
1/2 organic walla walla onion, grated
1-2 farm fresh local free range eggs (because they taste better)
1-2 tbl organic salted butter
1-2 tbl sour cream or yogurt
s/p to taste

Boil or grill potatoes the night before and cook till it is a little difficult to get in a fork.  Cool down and keep in cooler or fridge over night.  Whisk 1-2 eggs in a large bowl.  Add 1-2 tbl melted butter and sour cream.   With an every day cheese grater, grate potatoes and onion into the large bowl.  Add some sea salt and cracked pepper and mix with your hands.  Add to waffle maker and enjoy the show!  

By Chef Paul Allen  

Ozark Waldorf Salad

Ozark Waldorf Salad by Vintage Cookery
1/2 cup candied pecan halves (see recipe below)
1/2 cup good quality mayo
2 tablespoons heavy cream
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery, sliced 1/4 in slices
equal parts sliced green grapes
1/2 lemon, juiced in a large bowl
1 head Local Boston Bibb lettuce, trimmed, washed, and dried
Chevre goat cheese for garnish (use local from Terrel Creek!)

Whisk the cream, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper. Add more cream if dressing is too thick.

Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples to the bowl of lemon juice and toss to prevent browning. then toss celery and grapes to the bowl then fold in the dressing. Cover and refrigerate if not serving immediately.

When ready to serve, sprinkle candied pecans into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce, sprinkle on chevre goat cheese for garnish and serve.

Candied Pecans ingredients

  • 1 cup pecan halves, (or walnuts)
  • 1/4 cup raw sugar
  • 1 tablespoon honey
  • 1 tablespoon butter

Prepare a baking sheet lined with parchment paper.

In a non-stick skillet, place the pecans, sugar, honey, and butter and turn to medium heat. Heat and stir constantly until sugar is dissolved and mixture is thick and bubbly. Sprinkle over cinnamon and stir. Take pecans and pour mixture onto baking sheet lined with parchment and allow to cool. Store in ziplock bag.

Have Personal Chef Austin Merath and partner Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at

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  • 1-2 tbl butter from grass fed milk
  • 1-2 local candy onions, small dice
  • 6-12 cloves of organic garlic, mince
  • 1-2 stalks of local celery, small dice
  • 1-2 organic carrots, small dice
  • 1/2-2 local bell pepper, large dice
  • 1 cup local mushrooms, gourmet mix, large dice
  • 1-2 sprigs of local oregano (no stems), mince
  • fresh basil from your garden if you have:), chiffonade 
  • 1/4-1/2 cup white wine (i like sav blanc, but feel free 2 cook with your favorite white wine:)
  • 1-2 tbl organic chicken stock, paste or powder
  • 2-4 local big beef tomatoes, grated
  • 1 tbl local raw honey
  • 1/2 tbl organic sugar
  • s/p to taste (sea salt and freshly ground pepper)
  • 1-2 tbl extra virgin olive oil
  • organic liquid chicken stock as needed
  • 1 can organic tomato paste

In a large pot set heat on med-high(if you need to turn down feel free but I like to cook on higher heat) and throw in the butter.  Sautee the onions till translucent (till they turn clear) (I am going to start teaching you chef terminology for the every day kitchen, if you have a question please contact us and we will be more than happy to help) then add minced garlic along with celery, carrots and bell pepper.  Sautee for about 2-6 minutes.  Add mushrooms and oregano and basil if you have it.  Sautee for 2-6 minutes and then deglaze (add wine to hot pan with ingredients for that amazing sound) with the wine and reduce to sec (till it’s almost gone).  Grate tomatoes into a separate bowl and discard skins (yes use a cheese grater, it works amazing).   Add grated tomatoes and chicken stock along with honey and sugar.  Stir everything together and season with about 1-2 tsp of sea salt and 1-2 tsp of pepper.  You can leave uncovered and stir constantly not to burn and should be ready in 10-20 min.  Or you can cover and put on med-low and cook for hours stirring every once in a while.  The methods will produce different results and for an even more intense flavor do the covered approach.  Then cool and store over night and use the next day for maximum flavor!  But the quick recipe has a nice fresh flavor the that tomatoes deserve.  Always season at the end to taste with Sea Salt.  Also when you are about 10 min from being done add 1-2 tbl olive oil to create that authentic flavor of Italy.  (I don’t usually cook with Extra Virgin Olive Oil from the beginning stages of a dish when I am sauteing at high heat because it has a low heat point.  When cooking I love the following fats:  Coconut Oil, Peanut Oil and Butter) 



  • 1-2 tbl butter, grass fed
  • 1/2-1 local candy onions, small dice
  • 1 stalk local celery, small dice
  • 1/4-1/2 cup local zucchini, small dice
  • 2-4 cloves of organic garlic, minced
  • 1/2 local bell pepper, small dice
  • 1/4 cup white wine, sav blanc
  • 1/2-1 tbl organic chicken stock, paste or powder
  • 1-2 cups bread crumbs (i prefer left over challah bread or a white bread, break in little pieces with your fingers)
  • 1-2 pounds of local grass fed ground beef
  • 1-2 pounds of local ground pork
  • 2-4 tbl organic ketchup
  • 1-2 tbl fresh or dry oregano
  • 1-2 tbl fresh or dry basil
  • s/p to taste (sea salt and freshly cracked pepper)

In a large sautee pan add butter on med-high heat.  Add onions and sautee till translucent.  Add celery and zucchini.  Sautee till all ingredients are soft to the touch about 6-8 minutes.  Add garlic and bell pepper and sautee till all ingredients are soft about 6-8 minutes.  Deglaze with white wine and chicken stock. Reduce to sec.  Remove from heat and pour mixture into a very large mixing bowl.  Let cool and then add all remaining ingredients and mix together by hand.  (the most important tool in the kitchen is your hands, use them as much as possible instead of fancy gadgets, nothing works better than your amazing hands)  Form the size you would like (I like a size between a golf ball and baseball and put on a pan with a preheated oven of 400 degrees.  (you can always sautee a little sample to make sure flavor is there) Cook till done about 14-24 minutes.  (I like a golden brown on top and then I like to add to my sauce and cook for another hour or so.  Its also a good place to keep your meatballs so they stay moist.  I under cooker my meatballs and let them finish in the sauce till i am ready to plate up)  

Always know you are the chef of your kitchen.  Improvise, make mistakes, have fun, drink wine and listen to music!  If you learn to cook with ground beef, you can cook with ground pork, ground veal, ground turkey, ground chicken…………..the sky is the limit!  Have fun and ask questions if you need to.  


BACON & POACHED EGG SALAD by: Vintage Cookery

Are you ready for a salad that could be a meal? Well ITS HERE! Vintage Cookery has put together some summer time veggies and Farm2Counter extras (available to add to any bag!) and made a kick-butt salad.

At Farm2counter we want to start stocking your kitchen with everything you need to create delicious meals as well those ingredients being organic, non-gmo, local, or the best quality we can find. Check out our members only page and see what we have to offer, we can customize your weekly bag to stock up your pantry with things like Local Eggs (cheaper than at the store!), Raw Sugar, Local Honey, Sea Salt, Vanilla, Coconut Oil and more!

This is a salad of compliments. We’ve paired savory smokey bacon, and sweet candied honey pecans. Tangy powerful balsamic dressing and rich & silky poached egg. All on delicate Boston Bibb lettuce. This salad is guaranteed to please! Also check out the bottom of this recipe for How to Poach an Egg.

Salad Ingredients

  • Local Boston Bibb Lettuce, chopped
  • Amish Grown Tomato, diced
  • Local Onion, very thin sliced
  • Bacon, cooked and crumbled
  • Poached Farm Fresh Egg(s), See video below
  • Shaved Organic Parmesan
  • cracked black pepper

Candied Pecans ingredients

  • 1 cup pecan halves, (or walnuts)
  • 1/4 cup raw sugar
  • 1 tablespoon honey
  • 1 tablespoon butter
  • 1/2 teaspoon cinnamon (or more)

Balsamic & Thyme Vinaigrette

  • 1/4 cup high quality Balsamic Vinegar (we recommend from Dove Olive Oil Company, at the Branson Landing)
  • 1 tablespoon of thyme leaves, minced
  • 3/4 cup extra virgin olive oil
  • 1/4 teaspoon salt

Candied Pecans:
Prepare a baking sheet lined with parchment paper.

In a non-stick skillet, place the pecans, sugar, honey, and butter and turn to medium heat. Heat and stir constantly until sugar is dissolved and mixture is thick and bubbly. Sprinkle over cinnamon and stir. Take pecans and pour mixture onto baking sheet lined with parchment and allow to cool. Store in ziplock bag.

Balsamic & Thyme Vinaigrette:
In a bowl, combine balsamic vinegar, thyme, and salt and whisk together. Slowly pour olive oil into bowl while whisking continually until combined.

Salad Assembly
On a plate, lay down a pile of lettuce. Sprinkle over diced tomato, crumbled bacon, and some thin sliced onion. Strategically place candied pecans around salad. Add a couple slices of shaved Parmesan.  Place poached egg in center of salad. Drizzle over balsamic dressing, sprinkle with freshly cracked pepper. As a garnish, add a toasted triangle of Legacy Bagelry’s Freshly Baked Bread.

How to Poach an Egg

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Ingredients List:  
1-2 lb Non GMO Chicken Tenders
1 Pk. Sliced Mozzarella Cheese
1 jar. Herb/Garlic Chevre Cheese
Butter or Olive Oil or Both
Sea Salt and Pepper
1 Pk. Kielbasa Turkey Sausage
1 Pk. Button Mushrooms
1-2. Zucchini
1-2. Yellow Squash
1-2. Bell Pepper
1-2. Yellow Onion
2 Tbl. Chopped Organic Garlic or Fresh
1-2 Cups Organic Flour
1/4-1 Cup Marsala Wine
1 ea. Fresh Lemon Wedges
Organic Chicken Stock, Paste or Powder
6-14 Med Size Mix Potatoes
1-2 Cup Organic Sour Cream

Get Cast Iron pan warm
Sautee 1 Yellow Onion in 1 tbl butter and when translucent add 3 Tbl Chopped Organic Garlic. Sautee till cooked making sure to stir so not to burn. Add 1-2 Tbl Chicken Paste and 1/8-1/4 cup of Marsala Wine and 1/8-1/4 cup of heavy cream. Reduce till paste disperses evenly. Take off heat, cover and reserve for later. 

In a pot add salted cold water and turn on Med-High Heat. While water is cold add chopped Potatoes. Cook till fork tender and add Cream Mixture. Take off heat. Add 1-2 Cups Sour Cream depending on how you like yours. Season with Sea Salt and Pepper to taste. (The more you over work the Potatoes the gummier they get, try not to overwork). Cover and reserve for later.

Get Cast Iron Pan on Medium Heat with 1 Tbl Butter and 1 Tbl Olive Oil. Dredge Chicken in Flour and Sea Salt and Pepper. When butter has melted Sear Chicken on Each Side but don’t cook all the way through. Set aside Chicken for later use. 

Add 1 Tbl Butter & 1 Tbl Olive Oil to pan. Add chopped onion and sautee till transluce. Add Garlic, Zucchini, Squash, Bell Pepper, Mushrooms & Kielbasa Sausage. Sautee mix and then deglaze with 1/8-1/2 Cup of Marsala. Reduce by half and then add 1 Cup Heavy Cream and reduce by 1/4. Add 1 Tbl Chicken Paste and taste. Add Sea Salt & Pepper or more Chicken Stock as needed. Set aside for later use. (Know it will be cooked again so don’t cook all the way.) Don’t wash out bottom of Cast Iron pan during any process……..that 100% pure flavor. (Get out burnt pieces not to over flavor dish but leave remaining oils)

Add 1 Tbl Butter to pan and melt over medium heat. Add Garlic Smashed Potatoes to bottom of pan. Pour over Vegetable Sauce Mixture. Lay over Chicken pieces and cover with Mozzerella and Chevre Cheese. Cook in oven covered on 350 for 45 Minutes. Uncover and broil on high for 2-6 min. Get a nice brown on Cheese and watch closely not to burn. 


By Chef Paul Allen

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What is Kolhrabi?

Kolhrabi is a member of the cabbage family. Its flavor resembles a sweet broccoli stem, or cabbage heart. It can be eaten raw, shredded into slaw, sauteed, or made into a delicious fritter. The outer most skin should be peeled as it is not easy to eat. The leaves can be used in place of kale or collard greens, good to saute.

Today we’re making one of my summer time favorites, fritters. Fritters can be made of lots of summer time veggies, you can use your kolhrabi, zucchini, or squash to make delicious fritters. For any of these, just peel, shred, then make sure to squeeze out the extra moisture after your veggies are shredded. Feel free to throw in some fresh chopped herbs in there too.

Kolhrabi or Zucchini Feta Fritters

1 Kolhrabi bulb OR 1 Zucchini
1/2 onion, fine diced (or 1/2 cup sliced spring onions!)
1 egg, beaten
1/4 cup Terrel Creek Feta Cheese
1/4 cup unbleached flour
sea salt & cracked pepper
olive oil for frying
Tzatziki Sauce for serving (see below)

Cut the stems and leafs off of the kolhrabi, then peel like a potato. If using zucchini, cut ends off and peel of skin. Shred your veggies with a box grater. Take shredded veggies and give them a good squeeze in your hands to get out any excess moisture.

In a bowl, mix your kolhrabi/zucchini with the diced onion, egg, feta cheese, salt and pepper. Sprinkle over flour a little at a time and mix in until everything starts to hold together.

Heat a large pan on the stove and add olive oil. As soon as the oil is hot, add a palm sized scoop of fritter batter to the pan and flatten with a fork. Fry on each side for a few minutes, until each side is golden brown.

You have to serve it with the addicting Tzatziki sauce! It’s completely worth the extra step, you won’t be sad.

Tzatziki Sauce

3/4 cup sour cream
3/4 cup mayonaise
1/2 of a lemon’s juice
1/2-3/4 cup of peeled, seeded, and shredded cucumber
2-3 cloves fresh garlic, minced
1 tablespoon fresh dill (or dried)
sea salt and pepper to season

Take shredded cucumber and give it a good squeeze in your hands to get out any excess moisture.

Combine all ingredients and a bowl and mix to incorporate. Salt and pepper to taste. Let sit in fridge 3 hours or over night for best flavor. 

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