I had a cookbook for years that was written by a French female author for Americans. I can't remember the name of either the book or the author, but there was a recipe for French Onion Soup that had a small amount of milk in it. The date of publican...Read more
Enough of Fried Chicken Sandwiches.....here's something totally different!">Enough of Fried Chicken Sandwiches.....here's something totally different!
Ever since Popeye's introduced its 'Spicy Buttermilk Crispy Fried Chicken Sandwich' a couple of weeks ago. Food blogs like ourselves have been posting exchanges about how this novelty match-up with similar products from chained-competitors like KFC, BK or McD as well as others, like Chick-fil-A or even artisan ' cook...Read more
Spaghetti Alle Vongole - Best of Venetian + Neapolitan">Spaghetti Alle Vongole - Best of Venetian + Neapolitan
For lunch, I made myself one of the tastiest and simplest to execute pasta dish. - Spaghetti Alle Vongole. Both the Venetians and the Neapolitans claimed they made the best tasting version. One calls for adding a touch of diced tomatoes to its recipe, the other would like to enhance...Read more
I wonder if you could broil them skin side up? Thoughts? Reading More May Cause Envy...Read more
bought veal brains today and cooking it Pierre Koffman style">bought veal brains today and cooking it Pierre Koffman style
Yeah. I live on the other side of the NYC Hudson River in NJ and the shoprite grocer there surprisingly had berkshire pork at $10 a lb. wow. I bought two rib chop steaks for me and my GF. I also got veal tongue, veal brain, etc. (cuts not easily found at...Read more
Debbie, your tip for blending the cold milk with the flour before adding it to boiling soup or other hot mixture is gold!! I had never heard this before a few months ago, and it is priceless. There is no need, as the majority of opinions I've read...Read more
So I just got some really thin salmon fillets, essentially the tails with the skin on, and am trying to figure out a good way to use them. My husband loves salmon cooked with crispy skin, but the skin to flesh ratio just seems to high with these. Appreciate any...Read more
I've been cooking more Indian food (now that I finally acquired some garam masala from Penzey's) and I find myself casting about for recipes that are at the right level--not wildly complicated but not too Americanized. (For Japanese food, I love justonecookbook.com, as she tells you how to do...Read more
I usually marinade my chicken with a little avocado oil, salt, pepper, and garlic, then I vacuum seal it and marinade for 24 hours, however, I had to leave on a business trip and was gone for a few days and today I'm back home and it's been 5 days...Read more
Anchovies, Sardines, Kippers: are stinky canned fish interchangeable?">Anchovies, Sardines, Kippers: are stinky canned fish interchangeable?
Gosh... I can’t even begin to imagine why anyone would even think of canning a kipper!! Just step away from the abomination... No you can’t interchange kippers with anchovies or sardines... completely different fish and certainly a recipe calling for a kipper wouldn’t ever imagine that it would come from...Read more