How To Grill Corn On The Cob

Fresh corn on the cob doesn't take much cooking at all. Some people insist that the only way to eat it is to get it within hours of being picked and boil it for two or three minutes. These same people will put the water on the stove before heading out to the farmers market or roadside stand to get the corn, so they won't waste a second after shucking it. These people are crazy. (I'm looking at you, Alton Brown.) I've kept corn in the fridge for two or three days before cooking it and I … [Read more...]

Pan-fried Chicken in Butter

I've been described as something of a "skin freak" when it comes to chicken and turkey. So it always catches me by surprise when someone says that they prefer skinless chicken breasts. Not as a dietary issue -- which is misguided anyway -- but they actually don't like the skin. Baffling. That doesn't mean I can't still do a fabulous skinless chicken breast. Oh, sure, it's cooked in butter. But as long as it's skinless, people seem to be happy. I can work with that. … [Read more...]

Pasta carbonara

Depending on who you talk to, carbonara may have eggs, cream, mushrooms, peas, garlic, pepper, and any of a half-dozen different kinds of cheese as the "proper" ingredients. I'm not a purist about it. I just care how it tastes. Oh, and "easy to make with what I already have" is pretty good, too. … [Read more...]