Feb 2
I usually have ham at my Super Bowl parties, and have given lots of left over recipes after each posting, but this year the usual fall sales just didn’t happen, and I thought maybe it was time I got out of my rut. Read more
I love one-pot meals. They’re as easy to clean up afterward as soup, even easier to make, requiring no extra steps like blending, and a cinch to serve. Better still, they keep well because their taste improves when the flavors are given time to merge. Read more
There were the recent publicized discussions about rinsing chicken, and then came a salmonella outbreak traced to a poultry processor in California. As a result, there’s a lot of fear about buying, cooking, even eating chicken. Rumors are flying and I’d like to help clear the air, and add a couple of really good chicken recipes, guaranteed for safety, to get you all back in the groove. Read more
I couldn’t believe my ears the other day, when a celebrity chef, guesting on a talk show, recommended using raw egg whites in a recipe. This is in the midst of the “rinse or not to rinse” chicken debate, and that chef, I seem to recall, was on the nay side. Read more
About 5 yrs. ago all the chefs began touting “brining” poultry. My family has been “soaking” it in salted water, before cooking, for generations because salt draws the blood. Unlike other meats, residual blood in poultry toughens the meat and taints the taste. Read more
Ask anyone in the restaurant business the difference between Mother’s Day and Father’s Day and they’ll reply that reservations are needed for the first one. Funny, in a time when most women work outside the home, couples share chores and the majority of men know their way around a kitchen, the perception persists that women should be taken out and men be served a special dinner in their “castle.” Read more
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