Blog - Page 72 of 125 - How To Cook Like Your Grandmother

Simple Trick To Make Simple Syrup

May 14, 2009 (Updated March 23, 2014) by Drew Kime

Up until about two years ago, if you weren't a bartender or a pastry chef you probably never heard of simple syrup. Then the mojito became popular, and all of a sudden bottles of simple syrup started showing up in the grocery store. And they cost more than the rum! For half the size! I'm not about to pay eight bucks for a 10-ounce bottle of sugar water. Yeah, that's all simple syrup is: sugar and water. (There's a reason they call it "simple".) You can make your own way cheaper, but it can be … [Read more...]

Who’s Got The Perfect Birthday Cake (and frosting) Recipe?

May 12, 2009 (Updated February 5, 2016) by Drew Kime

Dessert, Holiday

Today it's your turn. I got a request that I can't do myself ... not fast enough or well enough, anyway. A reader needs a recipe for birthday cake and frosting, from scratch, and I don't have a good one. Have you got a good one you can share? … [Read more...]

How To Make Jenn’s Chicken Salad

May 11, 2009 (Updated March 24, 2014) by Drew Kime

Dinner, Fowl

This is "Jenn's Chicken Salad", because it's not at all what I would normally put in chicken salad if I were making it for myself. But I wasn't, this was for Mother's Day, so it had what my wife wanted. And you know what? It's pretty doggone good. And I'm not just saying that because she's going to read this. (Hi honey!) … [Read more...]

How To Toast Pecans

May 11, 2009 (Updated March 23, 2014) by Drew Kime

Dessert, Herbs / Spices, Technique Undieting

This technique works for most types of raw nuts: pecans, walnuts, almonds, etc. It intensifies the flavor of the nuts and makes them a bit crunchier. Perfect for salad toppings and baking into breads. This is just one method, I'll describe a few others below. … [Read more...]

Fudge — FAIL!

May 8, 2009 (Updated March 23, 2014) by Drew Kime

Dessert cat blogging

This is not how fudge is supposed to look. You know, just in case you were wondering. The ingredients were right. The process was right. Just that little bit right at the end, the part where you stop cooking it when it's done ... that's kind of important. … [Read more...]