Tuesday, October 21, 2008 12:12 PM
A year ago, I never thought twice about buying spendy, gourmet goods, but the glory days of the $9 sliver of cheese are over in our house. Cash is tight.
Read More...
Wednesday, October 08, 2008 11:26 AM
We’ve all tried some seemingly oddball flavor pairing. Honey and blue cheese. Salty pretzels and ice cream. Bacon and peanut butter. Beef and caramel.
Read More...
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.
Read More...
Tuesday, June 17, 2008 9:33 PM
I set the broiler on fire…three times. Once, I sliced a finger nearly to the bone, and I’ve nipped tips and knuckles more times than I can count. And burns.
Read More...
Wednesday, April 02, 2008 9:19 AM
Lots of us have questions about the safety of nonstick skillets, and searing is the one cooking method that should raise the most concerns. By definition,
Read More...
Monday, February 11, 2008 6:37 PM
You’re thinking: boiled eggs… meh . Not much to get excited about. But a perfect boiled egg is the perfect food. Whether you like your yolk hard-boiled
Read More...
Monday, February 04, 2008 7:56 PM
Clean. Oil. Heat. That's all it takes to “season” bare cast iron to protect it from rusting. The heating/cooling process also bonds the oil to the metal
Read More...
Wednesday, January 23, 2008 1:49 PM
Set the fruit or vegetable you want to ripen in a sunny window, or nuke it on low for 10-15 seconds in the microwave to warm it up. Then, drop the warmed,
Read More...