It’s time to try something new. Break out of your routine, do something different. Take what you know and tweak it. Remix it. Variety is the spice of life, right? YES. Take roasted chicken, for example - why do it the same way every time when you could marinade it in orange juice and thyme? And take oranges, for example - why use regular ones when you can use beautiful blood oranges instead? It will turn out savory and moist, but with an edge.Read More
Well, I’m a lucky girl, indeed. The people in my life are far too kind and this is the third post this year where I get to say, “this was a gift from my friend.” My friend Tiff has struck again, bringing me Christmas cookbook joy, this time with Deb Perelman’s Smitten Kitchen. YOU MUST GET THIS BOOK.Read More
Well, well, well. It’s the end of February and I’m two for two in my goal to make one recipe per month from Melissa Clark’s Cook This Now.
So let’s talk about beef short ribs for a second. It’s something I always order when I go out for Korean BBQ and I usually go on and on about how tender the meat is, how juicy the cut, how do they do it, etc, etc. And then I realize that I’m the one doing it because when you Korean BBQ, you’re the one Korean BBQ-ing. The point is, I didn’t grow up eating short ribs and so it became this glorious and special cut of meat that one can only consume in self-BBQ’d format at fine Korean establishments.Read More
Le Creuset. It’s the Cadillac of cookware. The Caravaggio of crockery. It’s done for casseroles what Gibson guitars did for rock and roll. And I got one. I got one! The stars aligned in the form of my sudden obsessive interest in dutch ovens, a blowout sale and a very generous gift card. When I brought it home, I looked upon it with awe and wonder, cuddled it briefly and allowed it to settle in and get comfortable.
And then the cooking began.Read More
Frying, grilling, sauteeing - these are things I know. I was happy leaving the roasting to those courageous knights of the kitchen - Betty Crockers, Iron Chefs and moms. Basting? Brining? Meat thermometers? I can’t be bothered.Read More