This video shows you how to make gravy from scratch using the drippings from a roast chicken.Read More
If you want to make the best roast chicken you’ve ever had, it would behoove you to consider dry brining it first. This poultry preparation technique is showing up on holiday tables everywhere, and for good reason.Read More
It seems like 2018 is the year of roasted Brussels sprouts! People who wouldn't touch them on the holiday table in the past, are finally coming around to loving these little guys. All they needed was to be shown a little bit of care, and given some crispy edges.Read More
For the purpose of diving into a half squash with a giant spoon, I have absolutely no beef with taking a short cut and cook acorn squash in the microwave. Cooking squash this way, and using it as a delivery vehicle for any leftovers you might have kicking around the fridge makes for a no-fail weeknight dinner.Read More
I like to think of a baked potato as being as versatile as a sandwich. Nearly anything goes. Including lighter stuff like leafy green salads, fresh salsas, and hearty lean things like say a turkey chilli or salsa verde braised chicken thighs. Seriously though, think about it. What doesn’t go well with potato?Read More
This easy apple galette is the best apple pie I’ve ever made. It feeds a crowd, it only uses one crust, and it doesn’t have to be perfect. I think pastry is one of those things that we’ve been taught to be afraid of. We’re told that the butter has to be super cold, you have to be very concerned about overworking the dough, and that one false move will cause a pie dough catastrophe.Read More
There are a lot of dry hockey pucks out there in the coffee shop world. But, with a bit of know-how, a solid recipe, and a good cup of tea (or coffee, or whisky), a scone can be an absolutely perfect treat.
This is the recipe and method for the best scones I know!Read More
The rules of chutney are simple.
Include onions, apples, & raisins
Don’t burn it
This is a flexible chutney formula that adapts to whatever fruit and veg you have lying around that needs to be used up. Enjoy with cheese, meats, crackers, and pickles.Read More
Quick pickles, or refrigerator pickles are vegetables or fruit that are packed in a hot brine and kept in the fridge. They are not fermented, and they don’t cook as much as with traditional canning methods so they retain some good crunch. Quick pickling is a perfect way to go if you have a small amount of veggies and it’s not worth it to set up a big canning production.Read More
The beauty behind the skillet salad is that the residual heat from a skillet, combined with the hot stuff you cooked in it give the more traditional leafy elements of the salad a chance to get just a little bit warm and (yes) even slightly wilted in the heat. The result is a more succulent leaf. It makes the greens a bit juicier, rather than straight up crunchy. If you’re weird about wilted greens (and I am with you in certain situations), go with a leaf that is acceptable to you in either it’s raw OR cooked form. Something like Kale, Escarole or mustard greens). If you’re one of those people who like two hour old Caesar Salad, and I know you’re out there - you’re going to LOVE this.Read More