It’s a chilly and rainy Monday here, so I decided that even though the weather has recently been unseasonably warm, today would be a good day for beef stew. I picked up a couple of pounds of bottom round chuck steak, which I cut into chunks and got rid of as much of the fat
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Adding bunches of fresh herbs to your cooking is the easiest way to add huge amounts of flavor. Unfortunately, they can be expensive and tend to go bad quickly. Here’s a good, cheap, hassle-free way to store your fresh herbs once you get them home from the market. First, rinse them under cold water, and
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Funny how my brother and I sometimes end up being simpatico but always with slightly different perspectives. My wife had been talking about feeding our kids Kentucky Fried Chicken when I ran into a deal at our local Asian food market – chicken legs for 69 cents a pound. I knew I had to use
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This is how I make fried chicken…

Set your oven to 450°. Wash the potato, removing all the dirt you can. Then, fill a deep bowl with warm water, and a bunch of salt. Pierce the potato with a fork all over, and then let it sit in the salt water while the oven preheats. Put the potatoes in the oven, right
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So the other day, my wife said she wanted fish for dinner. The pickings at the fish counter seemed pretty slim, but there were some orange roughy fillets, a firm fleshed white fish, that looked pretty good, so I picked up a couple. It occurred to me that I should try cooking them in a
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So, either buy a package of prepared chicken tenders, or buy boneless chicken breast and slice them into strips. Put them in a bowl, and pour in enough buttermilk to cover them. Then stir in enough hot sauce to turn the buttermilk a light orange. Stir to make sure that all the chicken gets coated,
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My mom typed this up on a couple of index cards and gave it to me when I was going off to college. She told me that even if I couldn’t afford to make anything else, I could always make this. And it really is economical. For the cost of one loaf of bread, these
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When making chicken stock, using raw chicken will give you “white” chicken stock, while using a roasted bird will give you “brown” chicken stock. According to Escoffier, white stock is used for the base of white sauces. Brown stock should be the color of “fine burnt amber” and used for the base of soups and
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Haven’t had a chance to try this recipe. It’s in a cookbook that I’m giving away, so I thought I’d save it here. According to the book, “This dough rolls easily and will take a lot of handling and still make a flaky crust.” I’ve never seen a recipe for pie dough that calls for
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