How To Cook Like Your Grandmother
A Guide to Cooking with Real Food the Way Your Grandma Used to
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...]
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...]
During the summer I generally stick to light, simple meals. I'm not in the mood for something heavy, but more importantly I'd rather go to the pool with the girls than work in the kitchen for two hours. This goes for side dishes, too. And it just doesn't get much lighter or simpler than this tomato salad. … [Read more...]
The last time I grilled asparagus I used the grill pan. Someone pointed out in the comments that you can also do asparagus by threading them onto a wooden skewer. Well, I happen to have some wooden skewers, so I gave it a try. She was right, it works great. … [Read more...]
I've done broiled asparagus before, and this is basically the same recipe. Today's version proves two related rules: Anything that can be grilled can be broiled. Anything that can be broiled is better when it's grilled It's true for steak, it's true for vegetables, it's true for everything. The reason is that when you're grilling anything that drips off is vaporised, and the vapor comes back up as additional flavor on whatever you're cooking. Broiling comes close, but any drippings … [Read more...]
