Pork Cassoulet

pork cassoulet

There are lots of cassoulet recipes out there. They are great, no doubt, but the one thing that seems to bind them all together is that they are amazingly complicated. This pork cassoulet recipe takes the essence of the dish and makes things much more streamlined. There’s a never-ending argument out there about whether cassoulet […]

Albondigas

albondigas

This albondigas recipe uses frozen meatballs (GASP!) When I’m cooking at home, frozen meatballs are a go-to, because they make life so much easier without giving up much. If you are trying out for a cooking competition or something, feel free to make your own. Or just use the frozen ones and don’t tell anyone. […]

Smoked Trout Salad

smoked trout salad

This smoked trout salad recipe is one of the easiest ways to turn smoked trout into something to be proud of. I always have a can or two in my pantry so that I can whip this up as a snack or an impromptu appetizer for unexpected visitors. I always use Trader Joe’s canned smoked […]

No-Knead Bundt Bread

No Knead Bread

This is a simple no-knead bread recipe that has a very high ratio of water. That does a few things, but the coolest two benefits are that you can pour it into any baking vessel and it will contour to the shape (like a bundt pan, which I like to use,) and that it produces […]

Simple Onion Soup

Simple Onion Soup

This simple onion soup recipe can be the foundation for a variety of tasty soups and stews. 6 basic ingredients make this one come together with minimal effort, and is a great way to take advantage of onions on sale at the local grocery store.  You can even make this much more hearty by adding […]

Cocktail Biscuit Trio

Cocktail Biscuit Trio

This is just a recommendation for an interesting way to serve biscuits as a light appetizer. It’s a great thing to bring to a potluck, as there is something for everybody and guests won’t get too full tasting these dainty biscuits. Feel free to change anything about the toppings, this is more about variety than […]

New England Clam Chowder

new england clam chowder

I think that New England Clam Chowder is a cornerstone of American cooking. It’s one of my favorite soups to eat, and it’s not super hard to make correctly. I use milk and heavy cream in this clam chowder recipe because that’s what I usually keep on hand. You could also use half and half […]

Secret Ingredient: Wondra Flour

Wondra Flour

Not many people know about Wondra Flour, but let me tell you: it’s great.  It’s the secret weapon for quickly thickening sauces and soups, and it’s been my go-to for years.  It even makes a superior dredging flour for pan-frying things. Wondra Flour is a product from Gold Medal, and it’s sold in blue cardboard […]

Everyone Uses Their Microwave Incorrectly

microwave

Microwaves are fancy space-magic technology, but they usually get a bad rap in the kitchen.  Let’s not mince words; you are probably using your microwave incorrectly. Microwaves are pretty cool, even if you aren’t using it in the best way possible.  It’s arguably the best popcorn machine ever, it can reheat those last 8 sips […]

Deviled Egg Salad

Deviled Egg Salad

I call this Deviled Egg Salad because it gets a hefty dose of mustard. The mustard, along with some homemade mayonnaise (you ARE using homemade, right?) takes egg salad from a boring deli staple to a magical topping for biscuits, shmear for crackers, or a simple sandwich that would make grandma jealous.