Fast food has taken away our desire to cook and our ability to distinguish good food from mediocre food. Proof was established when Zagat’s named KFC as America’s best fried chicken. Have our standards of taste fallen that far? It is time to dust off our skillets put down the McNuggets and get back to the kitchen. Try recipes for Fried Chicken, Collard Greens, and Buttermilk Biscuits
Most folks would laugh if someone said they planted this common weed in their garden, yet today’s supermarkets buy vast amounts of dandelion from farmers who grow it for market.
Like a good character actor in movies, a tasty side dish can steal the spotlight from the main course. The primary item in a side dish is usually plain or non-descript in flavor. Cooks should think of those items as a blank canvas that they can enhance with a palette of flavors. Rice, potatoes, grains,… Read more »
The love for Beer and Bratwurst immigrated to America with German immigrants and has become part of the national fabric. American cuisine owes a debt to Germany for introducing hot dogs, hamburgers and beer to us. Re-visit traditional favorites like Jaeger Schnitzel with braised green cabbage and spaetzle, and a Persnickety tribute to the marriage of food and beer – Cheese Soup.
My Sundays in the fall revolve around three F’s – Football, Food and Friends. It is always the food that ties the other two together. As you get ready to kick-off your football season, try the recipes for Raging Red Beef Chili, Red Curry Chicken Wings and the Ultimate Patty-Melt.
Barbecue is an event for all the senses. It can be smelled before it is tasted. As you get closer to the smoker you can hear the sizzle of dripping fat like rain on a hot tin roof. A peek inside reveals food that has honored its source and your salivary glands kick into overdrive. The taste would make Rhett Butler give a damn.
Unlike the zombie green zucchini, squash blossoms are a golden orange color that looks like captured sunshine. Recipes: Spaghetti with Squash Blossoms, Squash Blossom Frittata, Crab Stuffed Squash Blossoms
Fish intimidates some cooks because it varies so much from species to species as to flavor profile and appropriate cooking techniques. Recipes: Pan-Seared Salmon with Bacon-Braised Lentils and Porcini Cream; Grilled Bluefish with Tomato Basil Salad and Roasted Garlic Polenta; or Pan-Seared Flounder with Lobster and Crimini Mushroom Cream Sauce.
This month it is time to sink my teeth into a juicy subject. Roasting meat. Roasting meat is probably the most ancient form of cooking. Forest fires and slow deer combined to give our ancestors their first taste of roasted meat. In the 20th century roasting came to mean cooking in dry heat in an… Read more »
The egg has often been called the perfect package. Delicate, yet sturdy. Encased in the porcelain white shell is a bundle of flavor and texture. No single food is as versatile as the egg. A staple for breakfast, it is also a key component in sweet and savory dishes. Recipes Avgolemeno, Coconut Custard Pie, and Angel Food Cake with Seven Minute Frosting