Chef Steve Terrill’s French Potato Salad

Chef Steve Terrill’s French Potato Salad

(Recipe based on Cook’s Illustrated’s “French Potato Salad with Dijon Mustard and Fines Herbs” July 2002) Ingredients: 2 pounds of medium sized or small New Potatoes 2 or 3 cloves of Garlic ¼ cup of Olive Oil (divided) Kosher Salt Maldon’s Sea Salt (optional) 1½ Tbsps...

Call for Musicians at the Market

The Greensboro Farmers Curb Market is recognized as hub of activity and gathering, a longtime Greensboro tradition. A typical market Saturday has 1,500 patrons, increasing to as many as 5,000 on peak summer days. The market offers several opportunities for local...