How To Cook Like Your Grandmother
A Guide to Cooking with Real Food the Way Your Grandma Used to
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 spent more time than I care to remember laboriously peeling off leaves of Romaine one by one. Then splitting them down the spine so there weren't any big, nasty pieces in the salad. This week I suddenly realized I'd been wasting a lot of time doing it by hand. I must have had the iceberg lettuce post on my mind. … [Read more...]
I mentioned in the grilled potatoes post that stainless steel is better than non-stick for grilling. This is why. … [Read more...]
Summer is that magical time of year when men who don't even know how to turn on the stove suddenly become master chefs. Only thing is, the cooking has to happen outside over an open flame. It's probably some deep-seated caveman thing. "Ugghhh ... fire ... me cook ... ungh." It's probably best to start off easy with just a couple of ingredients and the simplest possible preparation. … [Read more...]
Sometimes you've just got to waste a little time doing something because it looks pretty. The vinegar that I started here is going to have a light chive flavor, but not as much as if I used the green part of the chives. What it will have is an intense lavender color. Nope, you won't be able to see the color once it's on a salad. You'll only see it in the bottle on the table. No, it's not part of the plant you'd normally use ... it's not the easiest part to harvest ... it's not fast ... pretty … [Read more...]
