Tuesday, July 01, 2008 6:10 PM
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
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Wednesday, June 25, 2008 11:59 AM
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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Wednesday, June 04, 2008 10:10 AM
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
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Tuesday, February 26, 2008 1:33 PM
There are a handful of tips circulating about how to reduce the acidity of a basic tomato sauce—things like adding sugar to the sauce, cooking the sauce
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Wednesday, December 26, 2007 10:43 AM
Whether you hosted the holiday dinner or were lucky enough to make off with a haul of leftovers from the party (like I did, thanks to my brother, Doug!),
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Wednesday, October 17, 2007 11:56 AM
Technically, unless the recipe calls for ground beef (which should be browned and then drained of fat), most slow cooker stew recipes don’t call for browning
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Thursday, June 07, 2007 8:51 AM
Dinner Glossary 8 fluid ounces : 1 cup 16 ounces of meat : 1 pound A dash : a splash or a few pinches A dollop : a generous spoonful Acidifying foods :
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Filed under: Cooking, Dinner
Posted by Knot Heather