How To Cook Like Your Grandmother
A Guide to Cooking with Real Food the Way Your Grandma Used to
Three weeks ago I stuffed a couple of dozen chive blossoms in a bottle and filled it with white vinegar. I expected the color to be really nice, and the flavor to be pretty much like plain vinegar. I was half right. The color is nice. But the flavor is even more intense than the color. … [Read more...]
There's nothing like fresh lemonade, made with fresh-squeezed lemons and simple syrup. But you can't keep lemons in the fridge for weeks at a time. That doesn't mean you should go with powdered instant lemonade or some nasty pre-made stuff loaded with corn syrup. If your grocery store has a foreign/imported foods section, look for fruit syrups. They're like a simple syrup but made with fruit instead of water. Prepared foods aren't all evil. You just have to read the labels and, apparently, … [Read more...]
I always thought of this more as a cold-weather kind of dish. But someone suggested it to go along with kielbasi, and it sounded like a great idea. It's actually easier to make than "regular" potato salad, and is also pretty good cold. … [Read more...]
Deviled eggs are the Rodney Dangerfield of party foods: they get no respect. But bring a plate of them and they’ll all disappear. You can add all kinds of extras to them, make them look fancy if you want. As long as you get the basics right you’ll have a winner.
[Read more...]Restaurants do things differently than you would in your kitchen. Sometimes that means they make something that you would never try. For instance they'll spend a whole day making a stock, because they know they're going to get a hundred orders for the special that night. But there are a lot more tricks that you can use. Today's post is one of those tricks. … [Read more...]
