Guacamole is something that you don’t really need a recipe for. In fact, I’ve never in my life actually measured anything out when making it, and it’s really best to do it to taste but I realize that instructions like “add a little of this and a little of that” don’t work for everyone so… Read Post
Hate measuring out honey, corn syrup, and other sticky substances? Here’s a hint: spray your measuring device with a coat of non-stick spray before you measure whatever you need and it will slide right out, mostly mess-free. And now you know.
I’ve had Monte Cristos on several occasions in my life; nearly all of them while at some eating establishment with the word “diner” in the title and where someone says “You’ve got to try their Monte Cristo”.It never occurred to me to try these at home until my friend Dawn, who is a great cook,… Read Post
These are fun little Asian dumplings and they”re surprisingly easy once you master the technique. There are several ways to cook potstickers, but I’m going to show you the method I use, because you don’t need any special equipment. After that, you can have fun coming up with your own fillings. I”m going to use… Read Post
We love Chinese food. And, living in the South, good Chinese food (like good Mexican food) is hard to come by. Don’t get me wrong, there’s good food here; the South isn’t known for awesome food for nothing. The ethnic scope of it is just limited. I wouldn’t say this is Chinese so much as… Read Post
Both Kate and I love fresh ginger and use it often in our cooking. It adds a flavor and dimension you just can’t get from anything else. I know many of you have just never worked with it before and therefore may not know what to do with it. That will end today. No more… Read Post
This is a twist on the classic lemon bar, and it’s more of a little lemon cheesecakebar. I much prefer it to the traditional lemon bar.Heck, I think the addition of any type of cream or cheese improves just about any recipe!They are super easy to whip up and to me, with their bright lemony… Read Post
If you are a regular reader of this blog, or become one, it will not take long to see that I love citrus. I use lime zest, lemon zest, and orange zest a lot in my cooking. It’s one of the best ways to quickly brighten and freshen a dish and it’s so dang pretty… Read Post
All of you who have hard-boiled eggs in your fridge from Easter, this one’s for you! This is what I call a grown-up egg salad sandwich. I used to love egg salad as a kid, but as I got older something about the heavy mayo goop just turned me off. That is until I tried… Read Post
Can you believe it’s Friday again? Can you believe it’s Easter? Yeah, me neither. So when your mother-in-law invited you to Easter dinner, did she ask you to bring a vegetable side dish and you’re stumped? Want to expand your horizons past the good ol’ green bean/cream of mushroom/crispy onion casserole? Love fresh green beans… Read Post
Yes, there is in fact a wrong way to hard-boil eggs. And the wrong way results in rubbery whites and yolks with that signature grey/brown coloring on the outside. Follow these simple steps to a perfectly cooked egg every time! 1. Place eggs in saucepan in a single layer. 2. Fill pan with cold water,… Read Post
