Clik here to view.
Ice Cream, Uncooked
The only ice cream cookbook I have ever owned is the Ben & Jerry’s Homemade Ice Cream & Dessert Book. I think I got it as a Christmas present along with a Donvier ice cream maker, back in the...
View ArticleClik here to view.
Chicken Thighmaster — A Pictorial
I think the single greatest “convenience food” conceived of in the last several years is the boneless chicken thigh. We all know that thigh meat is so much more flavorful and juicy than the breasts,...
View ArticleClik here to view.
A Tasty Chicken Burger
My wife doesn’t eat red meat. If it’s got fins, feathers, or shells, that’s OK. If it has fur, no thanks. Yeah, it’s sad, but it forces me to be creative, and moreover, it really does make me eat a...
View ArticleClik here to view.
My Favorite Summer Pasta
It’s the end of summer, when tomatoes are everywhere. This is the time to make fresh pasta. Yeah, I know that it can be a royal pain in the bohunkus to make pasta, so you can buy some decent fresh...
View ArticleClik here to view.
Would You Like to Taste My Nuts? Candied Vanilla-Spiced Pecans, That Is
One of the things I like to do most Christmases is to make candied nuts. They’re so easy to do and everyone in my family loves them, I don’t know why I don’t make them more often. Hell, it’s gotten...
View ArticleClik here to view.
Vietnamese Catfish in Clay Pot
When I lived in Milwaukee back in the 90s, there was this one restaurant that my wife and I hit when we wanted something “different”, something Asian but not Chinese. The restaurant was the West Bank...
View ArticleClik here to view.
Bacon Popcorn Perfected
This past weekend I ran some tests. First, I used duck fat to pop some popcorn. It was a noble experiment, with the duck fat adding a barely noticeable flavor to the corn, but it wasn’t life-altering...
View ArticleClik here to view.
The Best Recipe Site
A Twitter update from Mark Bittman led me to what is likely to be the best website for recipes on the internet: food.com. Why is this so great? Because it is an independent search engine that can...
View ArticleClik here to view.
Wood-Fired Paella
I’ve eaten a fair amount of paella in my time, and frankly, I never really got the appeal. I mean it’s rice, protein and vegetables, all with a slight saffron flavor. It’s usually dry, insipid, and...
View ArticleClik here to view.
Pressure Cooker Risotto
Ever since I bought my cheap pressure cooker, I’ve been exploring ways to use it in getting dinner to the table more quickly. This is important to me, as I often don’t get home from work until 7 or so,...
View ArticleClik here to view.
Looking for Strawberry Shortcake?
My friend Andrea Weigl, the food writer at the News & Observer, wrote about strawberries today and included my recipe for a ginormous strawberry shortcake that I discussed a couple of years ago....
View ArticleClik here to view.
Beurre Fondue — The Medium for Spring
When spring rolls around, I think of asparagus and ramps and morels. But I also think of butter. Lots and lots of wonderful butter, but not in the way you might suspect. I think of beurre fondue,...
View ArticleClik here to view.
Southern Pies — The “Must Have” Cookbook
We all receive gifts from time to time. A bottle of wine, a nice piece of pottery, or a cookbook. On Sunday, my dear friend Nancie McDermott gave me a copy of her newly published “Southern Pies.” I...
View ArticleClik here to view.
The Best Community Cookbook Ever — And Two Events to Celebrate It
Yes, I love the Southern Foodways Alliance. Yes, I’m a member. And yes, I’ve even been nominated to be on its Board of Directors. So it should be no surprise to you that I’ll do just about anything...
View ArticleClik here to view.
Creamed Corn: Simplest Recipe in the World
One of the favorite dishes in the McCord residence is creamed corn. No, not that crap from a can — freshly made creamed corn, with kernels freshly cut from the cob. It’s a dish I make fairly...
View ArticleClik here to view.
Adult Gingerbread for the Holidays
I love gingerbread. It’s always been one of my favorite flavors, particularly when served warm with some soft cream. It represents the essence of winter comfort food, not too sweet, with depths of...
View ArticleClik here to view.
Bake Some Bread, Dammit!
Michael Ruhlman is running a series on bread baking over on his blog, trying to get folks to bake bread. Of course, I’m a sucker for bread, having baked for nearly 20 years (including my mad scientist...
View ArticleClik here to view.
Recipe Failures
Sometimes I come up with a great idea for a recipe, and it fails miserably. This happened to me at lunch today, when I sneaked home to grab a bite. We had a bunch of Easter ham in the fridge, a gift...
View ArticleClik here to view.
Duck Fat Skillet Cornbread
I didn’t grow up with cornbread, and most of the time, the stuff I taste is just OK. It’s usually too dry or too sweet or too anything. I feel like Goldilocks, because I could never find the cornbread...
View ArticleClik here to view.
Cardamom Crumb Muffins
Cardamom might be the most underappreciated spice out there. Sure, it’s expensive, but not, like, saffron expensive. And a lot of people think it’s this incredibly exotic, inaccessible Indian spice....
View Article
