Mutant marshmallows and tiny asteroids or something a bit more familiar…
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Why, doesn’t that pheasant look pleasant!
Yeah, that’s right. I’m not ashamed to admit that I spent my Saturday night watching Two Fat Ladies. If you’ve never experienced this jewel of a television program, you must remedy that tragedy as soon as possible. Two Fat Ladies is a British cooking show that ran from 1996 to 1999 on BBC Two. Jennifer …
One Salt to Rule Them All
Making your own herb salt is super easy and provides you with a constant source of that “special something/finishing touch” for everything from fried eggs to potatoes to roasts to nuts. (Like the neat little label? As a chef that does alot of recipe-testing at home, I can be very OCD about labeling. And I …
Old School
Because sometimes you just have to respect the classics. Even after working for some of the best of best in the culinary universe, a chef has to acknowledge their own sentimental favorites. Sometimes these are guilty secrets (canned green beans, spaghettios, etc.) and actually more enjoyable for the memories they conjure rather than their actual …
Oatmeal’s (More Delicious) Nemesis
On the subject of cold weather edibles… I would like to briefly extol the wonders of Cream of Wheat. Known officially as “farina” (ground wheat), Cream of Wheat was an essential element to each and every Fall and Winter morning of my elementary school life. I could make it myself, tearing open the packet of …
Autumn
Mums? Check. Pumpkins? Of course– picked fresh off the vine at the patch. Crisp, sunny days? Oh yeah. Chilly, moonlit nights? Yup. Fall officially arrived September 23rd, but it wasn’t until more recent weeks that I could truly feel it, and perhaps even more so, smell it. Woodsmoke, brisk new northern breezes, and the sweet …
A Writing Cook
The soul of a cook is steeped with the desire to share. This can be done not just through the medium of food, but through words. By combining these forms of expression, a writing cook can more fully experience, capture, and communicate their love of all things savory and sweet. There are few writing cooks …