Welcome to the Kitchen

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

Pulled Pork Chili

How To Make Pulled Pork Chili

Writers are taught that there are only seven basic plots, and every story is just a variation on one of those. Recipes work the same way. You’ve got savory, sweet, salty, sour, bitter, crunchy, creamy, chewy … umm … oh, colorful … and … that’s about all I’ve got. And with food you have to combine several of the basic components to make a good dish. No one wants to eat a bowl of salt, after all.

So if you’ve ever got too much of something and you’re looking for a way to use it, just ask yourself, “What else is similar to this, and what do I make with that?” Match savory for savory, salty for salty, and you can swap out ingredients all kinds of ways

This week I was making pulled pork, and as much as we like it my family can’t go through seven pounds of it without getting burned out. I’ve done pulled pork nachos before, and that’s where inspiration struck: Instead of just replacing the chili with pulled pork, I’ll make the chili with the pork!

Deviled Egg Bar

How To Make A Deviled Egg Bar

On holidays, my wife cooks like an Italian grandmother. You could show up unannounced with a family of five and we’d have enough for everyone … with leftovers. So of course for Easter she cooked and colored 4½ dozen eggs.

I needed a way to start using them up. Enter … The Deviled Egg Bar.

Creamy Pea Soup

How To Make Pea Soup

Some people do a very light-bodied pea soup that’s good for hot summer nights. This recipe is rich and hearty and makes a great lunch on a cold, rainy day. (Have I mentioned lately that I live in Cleveland?)

Quiche in a Pan AKA Mega-omelette

How To Make Quiche In A Pan AKA Mega-omelet

I love omelets, but I prefer the onion and pepper cooked a little. Usually this means cooking the veggies first, scooping them back out of the pan, putting the eggs in and putting the veggies back. Last week I thought to myself, “Hey, self. Why don’t you just pour the eggs over the veggies?” Why, that’s a fine idea, self. Thanks for thinking of it.

Frozen Cinnamon Rolls

How To Freeze Cinnamon Rolls To Bake Later

Having overnight guests is a great excuse to make a big batch of cinnamon rolls. But sometimes you only want one or two. With a little advance planning, this recipe will keep you in fresh-baked rolls for weeks.

All-time Favorites

090708-205714_Lg
090629-170440_Lg
090412-161542_Med
090125-183736_Lg
081206-172734_Med
Bruschetta Pizza
080720-111741_Lg
080701-215944a_Lg
080608-201650_Med
080412-200257_Lg

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.