How To Cook Like Your Grandmother
A Guide to Cooking with Real Food the Way Your Grandma Used to
Some people call chicken noodle soup “Jewish penicillin”. In our house, colds call for egg drop soup. Except for Jenn, she likes wonton … but I won’t hold that against her.
I’ll admit, when everyone is sick all at the same time I’ll call the local Chinese place and have it delivered. But if I’ve got time to plan ahead, it takes about five minutes to make my own.
[Read more...]If you’re like me, you don’t like runny, mayonnaise-based coleslaw. But the vinegar and pepper kind Panini’s puts on their sandwiches? That’ll do.
[Read more...]In the spring a young man’s fancy lightly turns to thoughts of … asparagus? Or maybe I’m not so young any more if that’s what I’m thinking of. But I am looking forward to doing this asparagus and chick pea salad recipe again with in-season asparagus.
[Read more...]Salad dressings are all basically the same thing: Fat, acid and flavor. If they’re creamy, they have cream. No, not partially hydrogenated soybean oil, actual cream.
Once you know the formula you can mix-and-match and add whatever seasonings seem right. This avocado dressing recipe started as guacamole, so avocado and lime for the base. Then buttermilk to make it creamy, and balsamic vinegar for a little sweetness.
[Read more...]No point in hiding from it: Yes, blue cheese is moldy cheese. It’s cool, though. Yogurt has live cultures in it too, and you like yogurt. (Uh oh, you did know that about yogurt, didn’t you?)
If you’ve got a mental block about eating moldy cheese I won’t try to convince you. But if you just think you don’t like blue cheese dip because you’ve only ever had the stuff they serve in little plastic cups at the wing place, you should really try some of the good stuff.
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