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It’s on the Web, it must be true. (And I don’t have time to “correct” these yahoos anyway, what with the writing and all.) Bites on Today just published a post by Alex Vallis of Food & Wine detailing where to get the best fried chicken in various outlets across the States. Check out [...] 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 [...] This entry is part of a series, RdJ» Our small patch of a dozen tomato plants has gone into overdrive this week. Especially the alien cherry tomatoes that have grown to over eight feet tall. There’s only two of them in the garden, but they’re producing a quart of tasty red spheres each day. [...] This entry is part of a series, F4F 2011» Swordfish are big sea creatures, with males running up to 300 pounds and females up to four times that big. Trivia for the day: Swordfish are one of only a few cold-blooded creatures with a special ability to warm up part of their body! They [...]
It’s not a brag, it’s a fact. Or maybe a simple statement of philosophy… Green beans are something that all too many families take for granted these days. Even in the South, where we really, really know how to cook beans. Canned green beans now are the go-to version of this classic vegetable side. Frozen [...] This entry is part of a series, RdJ Marathon» Many of us have changed our lifestyles in the continuing travails of the economic downturn. I know, the government says we’re recovering. Unemployment’s still high too. Oh, we’re buying more specialty foods, which is a good sign. Some of us can’t afford those specialty foods, though. [...] This entry is part of a series, RdJ Marathon» Until I got to graduate school, I detested broccoli. In any form. It was often bitter, and usually overcooked. Even butter or cheese sauce couldn’t hide the taste or the texture. Why the change at grad school? Well, I could have my own garden. In fact, [...] This entry is part of a series, RdJ Marathon» All I can say about this recipe is, the devil made me do it. And eat it too! There are many versions of this dish, with names from Chicken Diablo to Pollo del Diavolo and more. Each one lays claim to the “original” title, of course, [...] |
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