Welcome to the Kitchen

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

Hummus + Guacamole = Hummamole

It’s hummus, it’s guacamole, it’s … hummamole

The smooth texture and earthy vegetable flavor makes this mash-up great as a dip or spread, and versatile as an ingredient in other dishes.

The oldest daughter likes guac but not hummus. The mother-in-law likes hummus but not guac. I put a bowl of this between the two of them, turned around to get a drink, and when I turned back it was gone. I guess that’s a success.

Pineapple & Black Bean Salsa

How To Make Pineapple & Black Bean Salsa

It might surprise you to learn that the salsa most North Americans are familiar with is nothing like what most Latin Americans eat. (If that actually surprises you, you probably think General Tso’s Chicken is an authentic Chinese recipe.)

Once you get past the idea that salsa has to be in any way “authentic” you’re free to try some really interesting variations on the theme. This one was inspired by a request from DaisyDee after I made the pineapple fried in coconut oil.

Fried Pineapple Ice-cream Topping

How To Make Fried Pineapple Ice-cream Topping

Sure, you can open a can of crushed pineapple. Better, you can chop up a fresh one. But to really go over the top, fry it in coconut oil.

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.

All-time Favorites

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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.