Ok, so while it took me a full year to get back to my blogging keyboard, I haven’t been neglecting my knives and range. Er, that is, not too too much. Things have been sizzling and bubbling and flowing in my kitchen this past year, but not with the relaxed pace, super-thought-out, not-cooking-for-work vibe they …
Making your own herb salt is super easy and provides you with a constant source of that “special something/finishing touch” for everything from fried eggs to potatoes to roasts to nuts. (Like the neat little label? As a chef that does alot of recipe-testing at home, I can be very OCD about labeling. And I …
Because sometimes you just have to respect the classics. Even after working for some of the best of best in the culinary universe, a chef has to acknowledge their own sentimental favorites. Sometimes these are guilty secrets (canned green beans, spaghettios, etc.) and actually more enjoyable for the memories they conjure rather than their actual …
On the subject of cold weather edibles… I would like to briefly extol the wonders of Cream of Wheat. Known officially as “farina” (ground wheat), Cream of Wheat was an essential element to each and every Fall and Winter morning of my elementary school life. I could make it myself, tearing open the packet of …
Mums? Check. Pumpkins? Of course– picked fresh off the vine at the patch. Crisp, sunny days? Oh yeah. Chilly, moonlit nights? Yup. Fall officially arrived September 23rd, but it wasn’t until more recent weeks that I could truly feel it, and perhaps even more so, smell it. Woodsmoke, brisk new northern breezes, and the sweet …