With fall turning into winter and white stuff falling from the sky, it’s officially cold. This is the time of the year when my salad spinner works its way to the back of the cupboard and my dutch oven comes to the front. While cool weather and hearty fare go hand-in-hand, the unfortunate reality of
Triple Corn Cornbread
Cornbread is a minefield of differing opinions on what should and shouldn’t be added. Some of the most hotly contested issues include lard vs. butter, yellow vs. white cornmeal, and the amount of sugar to add. Which side of the debate you fall on depends largely on where you’re from. Folks living
Apple Pie Potstickers
Apple pie is one of my favorite desserts of all time. It’s not only delicious, the smells, imagery and flavor bring back warm childhood memories of my favorite days of the year (Thanksgiving and Christmas). Although the kitchen was primarily my mom’s domain, my stepdad would dawn an apron and ...
Roast Chicken with Crispy Skin
Dry and leathery aren’t usually things you want to hear about a roast chicken, but that’s exactly how the chicken needs to look in order to get a crisp-skinned roast chicken. Before you write me off as crazy, allow me to explain. This summer, I spent a few weeks cooking at a mountain retreat for ...
Vanilla Caramel Sauce
I’ve been seeing a lot of “easy caramel sauces” around the web lately that involve melting brown sugar in cream and reducing it. While they may have the color of caramel, they’re a bit like a cheap iPhone knockoff… a poor imitation of the real thing. That’s because the sugar in these recipes isn’t
Ikura (Salmon Caviar)
With spawning season in full swing, the salmon are packed to the gills with roe. If you’re able to find a skein of salmon roe at your fishmonger (or you happen to know someone that’s going salmon fishing), 5 minutes and a handful of ingredients is all it takes to turn that ugly sac of […] The post