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Wednesday, August 13, 2008 9:36 AM

Why (and when) should I soak beans?

Some people are sensitive to the indigestible complex sugars in the skins of beans, called oligosaccharides. (It’s what makes the legume a musical fruit.)


Wednesday, August 06, 2008 8:00 AM

Favorite cookbooks and recipe resources?

Even if you’re the kind of cook who just throws things together, without a recipe, there are cookbooks, magazines and online recipe indexes you can’t live

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Posted by Nest Colleen

Wednesday, July 30, 2008 8:26 AM

Recipe ideas for fresh corn?

"Nothing says excess like excess” is a favorite saying of a friend of mine, and I live by those words when it comes to corn. There are few things better


Wednesday, July 09, 2008 9:13 AM

Homemade mac and cheese grainy or dry?

When the cheese sauce for homemade mac and cheese breaks, curdles or turns grainy, there are a few potential causes. 1. The sauce was too hot when the

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Posted by Nest Colleen

Tuesday, July 01, 2008 6:10 PM

Recipe for pulled pork?

Just don't call it "barbecue". Call it oven-roasted. Call it baked. Call it pulled pork. Because technically, it's not barbecue unless natural wood smoke


Wednesday, June 25, 2008 11:59 AM

Baby back ribs vs. spare ribs?

The two types of ribs come from different places on the pig. This seemingly small detail makes all of the difference in the flavor and texture of the ribs.

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Posted by Nest Colleen

Wednesday, June 04, 2008 10:10 AM

How do I light charcoal without lighter fluid?

It’s officially grilling season—the gassy, pungent smell of lighter fluid-soaked charcoal is thick in the air of our neighborhood. I’ll admit I was once


Wednesday, May 28, 2008 8:09 AM

How (and why) should I brine meat?

If you’ve never brined a chicken breast, you won’t really believe the impact brining has on meat until you actually taste it. Brining makes meat very tender


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