Welcome to the Kitchen

Check out some recent entries from the blog below, explore the archives, or enjoy some of the all-time favorites.

Cream Cheese Pumpkin Roll

How To Make Cream Cheese Pumkin Roll

People usually only think about pumpkin in the fall, but it’s available in cans year-round and makes for an interesting change of pace. This jelly roll-style recipe with cream cheese filling goes great for brunch.

Chocolate Sauce

How To Make Chocolate Sauce

Ask your parents (or grandparents) about the ice-cream shops they went to when they were teenagers. The toppings didn’t all come out of pump cans, they were made right there from the same ingredients you would use: cocoa powder, sugar, milk, vanilla. This recipe will bring them back to their youth, and make you nostalgic for a time you never knew.


How To Make No-cook Barbecue Sauce

I’m getting tired of spending 10 minutes reading labels every time I need barbecue sauce trying to find one that isn’t mostly corn syrup. Seriously, check the labels and you’ll see about a third of them list corn syrup as the first ingredient, and most of the rest have it as the second.

Then there are the ones that list “corn syrup” and “high fructose corn syrup” separately, so that they can push them down to the third and fourth ingredients and you won’t think you’re buying a bottle of pancake syrup.

Well, I needed some this weekend, so I went looking for a recipe to try out. I came across this one from My Whole Food Life and it looked good. One minor tweak and it’s just about perfect.


How To Make Pork Loin With Sweet Potatoes

I love whole pork loins. I’ll take a 14-15 pound primal, cut it into thirds and get about a dozen pork chops and two good size roasts.

And the sweet potatoes? Well, that’s just because we got bored with Russets and fingerlings.


How To Make Corn Chowder

I usually think of chowder as a cold-weather dish. During summer when I can get fresh corn, I like it on those cool nights after it rains. I know it’s not really cold, but when it drops from 95° to 80° in a few hours, it sure does feel like soup weather.

All-time Favorites


Cooking used to be all about making food that tasted good. But somewhere along the way, we seem to have decided the diet-of-the-week was more important.

How to Cook Like Your Grandmother is a return to recipes and techniques that are based on what tastes good, not on junk science and fad diets. You won't find the words lite, low, lean, free or skim anywhere.

This is all real food, cooked the way Grandma would have done it.