How To Cook Like Your Grandmother
A Guide to Cooking with Real Food the Way Your Grandma Used to
Cream puffs. Chocolate éclairs. Pâte à choux ... well, not quite. This is a quick little puff pastry recipe that you can throw together quicker than you can defrost the frozen ones from Costco. It's less sweet than the version at Jenni's link, so (in my opinion) it's more of a blank slate for what you want to fill them or top them with. Her recipe is the more traditional one. … [Read more...]
101 Things I Learned™ in Culinary School isn't a real hard book to get the concept of. It's 101 pages long, each page having a drawing on the left side and a mini-lesson on the right -- anywhere from one sentence to a few paragraphs. That's it, end of description. … [Read more...]
Sugar cookies are one of those basic recipes that you can change up a ton of ways: chocolate chip, frosted, shapes, sprinkles. All from one super-simple recipe. … [Read more...]
My new hero is Mark Schatzker, "a man whose love of steak began at the age of six, under the tutelage of his father, and who just spent nearly three years traveling the world in search of the world’s finest meat." Three years. To find a good steak. Rock on, dude. Go check out this interview at The Globe and Mail. Then get on over to Alderspring Ranch, the place with Schatzker's favorite. The ribeye is over $40 per pound -- [cue Joey Lawrence voice] Whoah! -- but the London Broil is $10 / … [Read more...]
It's getting close to grilling season here in Cleveland. Which means most of you have already been cooking out for a couple of months ... but I'm not jealous. So I figured it would be a good idea to put together some of the best cookout food I've done here. … [Read more...]
