Drew Kime, Author at How To Cook Like Your Grandmother

How To Make Stone Soup

April 1, 2010 (Updated November 18, 2013) by Drew Kime

One day a stranger came to my house. She said her name was Ana, and said that she was very hungry. She asked if I had any food that she could have. I said that I didn't have anything prepared, and asked if she had any ideas. She said, "I think you should make Stone Soup." "Stone Soup?" I asked. "I've never heard of Stone Soup. Can you tell me how to make it?" "Sure," Ana said. "All we need is this stone ... " "... and maybe a few other things ... just to make it extra special." … [Read more...]

Recipe Tips (and a video bonus)

March 31, 2010 (Updated March 20, 2014) by Drew Kime

Uncategorized tips

Today I've got a couple from Barbara. You might remember her recipes for Mom Gorman's Hot Rolls or the story of how the Gormans make applesauce. Today she's got some great sauce/gravy tips. Take it away, Barbara. … [Read more...]

How To Make Asparagus and Shrimp Salad

March 30, 2010 (Updated March 20, 2014) by Drew Kime

Dinner, Fish, Salad recipe card, Undieting

Wait! Don't click away yet. You might think you don't like asparagus. Or you like it, but think that using it as the base of a salad -- and pairing it with shrimp, no less -- doesn't sound all that great. But trust me on this one. This was a leap of faith for me, too. My wife had a version of this at a nice restaurant. She came home raving about it, and I just couldn't imaging it tasting good. But I trusted her. (Or at least I trusted that yes, she liked it.) So we made this. Omigawd. Wow. … [Read more...]

How To Make Buttermilk Scones

March 25, 2010 (Updated March 24, 2014) by Drew Kime

Dessert recipe card

My father-in-law has had so many bad scones he calls them "stones". But these are so light and fluffy even he likes them. … [Read more...]

Tips for the Perfect Fried Egg

March 24, 2010 (Updated March 28, 2014) by Drew Kime

Breakfast, Technique tips, Undieting

I got an email from a reader asking for help with fried eggs. Hi -- I don't know what I do wrong, but although I am generally a good cook, I can't make a decent fried egg to save my soul. They either are all crispy and burned on the edges or slimy and yucky on top. If I try "over-easy" I get "broken yolk" as they seem to stick to the pan. If I use non-stick pans, I get a weird light brown on the bottom that is unattractive. Help! I've got to admit I'm not the greatest fried egg maker. … [Read more...]