Cooking

08 Nov 2010

Cool in the Thanksgiving Kitchen

Scott Nordhues 0 Comments Tags: thanksgiving, thanksgiving tips, turkey

Everyone seems to have a story about a wedding gone horribly wrong, whether it’s their own or someone else’s. But I’m guessing there are probably just as many stories about Thanksgivings gone awry, too. Lots of moving parts involved in putting on a Thanksgiving feast, from preparing foods not commonly eaten the rest of the Read More…

05 Nov 2010

Beefing Up Vegetarian Dishes

Scott Nordhues 1 Comment Tags: Cooking, Vegetarian Recipes

One thing dedicated vegetarians and meat-eaters can agree on is that they want nothing to do with the others’ diet. I know some carnivores who are convinced a meal will not fill them up if there isn’t meat involved. Tofu doesn’t stick to the ribs like, well, spareribs. Pretty much impossible to get them to Read More…

05 Nov 2010

Chicken Recipes

Kim Ruzich 1 Comment Tags: chicken recipe

Chicken recipes are found all over the internet. It is the only animal of which we eat the whole animal. Not only do we eat all appendages, such as legs, breasts and thighs, we eat what comes from it, which of course are eggs. There are recipes that involve chicken liver. We even use the Read More…

04 Nov 2010

Make the Perfect Pie Crust – Part I

Kristina 5 Comments Tags: pastry, pies

There is perhaps no more common fear among amateur cooks and bakers than making a pie crust. Many people won’t even attempt it and rely solely upon ready-made refrigerated pie crusts found in the grocery store. But, truthfully, pie crusts aren’t difficult to make if you know a few tricks – and they taste so Read More…

02 Nov 2010

The New Popular: Frog Legs

Kristina 3 Comments Tags: Frog

Slightly sweet, white meat…from a frog? The idea of eating frogs legs is, to many Americans, completely foreign. We tend to think of frog legs as a strange food eaten in France – but the truth is, frog leg meals are common throughout many parts of the world – including the American south. CBS even Read More…

25 Oct 2010

Sensational Sichuan Pepper

Kristina 5 Comments Tags: Cooking, Recipes, spices

Five years ago, Sichuan pepper (sometimes called Szechuan or Chinese pepper) was illegal in the United States. Today, American cooks are thankful to have this spectacular seasoning back in their kitchens. Sichuan pepper is not related to more familiar peppercorns. Unlike those other common types of pepper, Sichuan pepper is made from the dried reddish-brown Read More…

21 Oct 2010

Vegetarian Recipes

Kristina 4 Comments Tags: vegetarian, Vegetarian Recipes

Think “vegetarian” and “gourmet” can’t go hand-in-hand? Think again! Many of the world’s leading chefs create delicious, healthy, affordable vegetarian meals – and you can, too. There are many reasons people choose to become vegetarians. Lately, two of the more popular reasons for eating vegetarian (at least some of the time) are money and health. Read More…

27 Sep 2010

Cooking Myths Exposed

Kristina Seleshanko 1 Comment Tags: Cooking, cooking techniques, foodoscope

Do you waste time or energy in the kitchen by adhering to myths? Find out, as I examine some of cooking’s most prevalent urban legends. Searing meat helps keep it juicy. You’ll often hear that searing meat seals in juices, but studies prove otherwise. In one experiment mentioned in Harold McGee’s “On Food and Cooking,” Read More…

25 Nov 2008

Creative Holiday Traditions

Omi 0 Comments

As Thanksgiving quickly approaches, we all prepare for a day filled with food, friends, family, and cooking. A holiday that revolves around eating and more eating, it is perhaps my favorite annual celebration. When I was a child Thanksgiving consisted of lying on the couch watching sports with the “boys”, waiting for what seemed like Read More…

21 Nov 2008

The Recipe

Cameron 0 Comments Tags: Cooking, eating, eating food, eating well, food, gourmet cooking, gourmet food, kitchen, Recipes

Real Chefs Don’t Use Recipes……..ok I can buy that. But here is the thing. In a restaurant when you make the same dish over and over again night after night afterawhile you don’t ever need to look at a recipe because you have made the dish so many times that its ingrained into your cooking Read More…

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