Wednesday, July 16, 2008 7:31 PM
If you’ve spent most of the summer eating barbecue with your bare hands off of paper plates like I have, it’s easy to get rusty on place setting basics.
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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, January 02, 2008 2:12 PM
Forget about the raw, sliced potato trick. Despite what countless cookbooks and kitchen gurus tell you, potato does not “absorb” the salt in a dish. Besides,
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Filed under: Dinner
Posted by Nest Colleen
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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