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This entry is part of a series, RdJ» Looking for a great dish for a romantic little dinner at home? Well, have we got a deal for you… Chicken Marsala is one of those ingenious Italian inventions that looks difficult to make, but really isn’t. It can even be a show piece. You’ll love it, [...]
I have a modest proposal for Halloween this year. After the candy’s all distributed in the annual Dentists’ Benefit, the adults should have a party. No kids invited! The only trick is: What to eat? Well, before dining the gods have ordained a wee spot of something to drink. (We’ll get back to the food part [...] This entry is part of a series, Pepper Jelly Chronicles» Here’s a nice spread for your toast, or to cover a block of cream cheese. After I made the lemon-ginger marmalade I canned only a bit more than half of it, leaving about three cups in the pot. I simply covered it and pushed [...] This entry is part of a series, F4F 2011» Chef Mark Bittman knows fish. And meat. And veggies. And just about everything you can eat. He’s an award-winning cook, and he has been on a quest to improve how America cooks and eats for more than thirty years. He’s squarely in the camp that says [...]
A quick note to show that you’re not the only one suffering from recipe madness. Chefs have the problem too! And some of them have solutions. (I’ve got thousands of recipes on the computer, mostly unsearchable; and 9 big three-ring binders of printed stuff, ditto.) Clever solutions, in many cases. Read the article from [...]
Overfishing has caused cod fisheries all over the Atlantic and Baltic to collapse. The Pacific species are still going strong, though, and that’s likely the cod fillet you’ll get if you go to the fishmonger today for cod. Generally, prices for cod have increased the past several years due to supply issues. If you [...] This entry is part of a series, Pepper Jelly Chronicles» Jess only has a few days before she has to be back on campus, so she’s in a hurry. Today, for instance, she had a doctor’s appointment, she needed to get her car inspected, and she had to drive over 170 miles. Oh, and she [...] This entry is part of a series, F4F 2011» A quick note today; I’m stealing from the best borrowing a recipe from the Today show, one that looks quite tasty and I know must have plenty of zing. (I’ll put the ingredients and procedure summary here, in case the link goes dead in the [...] |
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