Tag: kevin d weeks
group name: recipereview
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September 23, 2008 06:24 PM EDT --
I just renewed my subscription to Cook's Illustrated, my favorite cooking magazine. For years and years before the World Wide Web and before cookbooks had become one of the largest categories . . .
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January 04, 2009 11:15 AM EST --
T here are a few recipes I make once a year and only once a year, every year. They all meet my definition of "seriously good" and yet, are so loaded with things like saturated fats that . . .
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July 22, 2008 12:43 PM EDT --
I n 1968 I didn't get arrested for skinny-dipping. It was a near thing. It was August and some friends and I were at an anti-Vietnam war rally and when the heat got to be too much we decided to take . . .
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September 10, 2008 12:58 PM EDT --
S implicity. When I was a younger cook I sought out the most complicated, convoluted, and difficult recipes to explore. A recipe with dozens of steps was a challenge eagerly sought. An opportunity to . . .
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September 19, 2008 11:44 AM EDT --
I 'm not a regular watcher of Tony Bourdain's No Reservations . I think Bourdain's a better writer than TV host, and his show is agonizingly predictable: he eats some weird stuff, talks about . . .
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October 16, 2008 02:08 PM EDT --
A s they say, I've been around the stove a few times.
Well, actually, I've never heard anyone say that. But you get my gist: my car could use a coat of paint, or that coffee's starting . . .
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April 07, 2009 10:37 AM EDT --
M y stomach is rumbling. Well, not really rumbling so much as gurgling, burbling, growling, and I could swear it just made a barking kind of noise. (Frankly, the barking has me a bit worried.) You see, . . .
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August 06, 2008 02:23 PM EDT --
B ack when I was a computer programmer and then editor I would have loved to have had a 9 - 5 job - or so I claimed. A 50-hour week wasn't unusual and even 60-hour weeks were fairly common. On the . . .
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August 11, 2008 02:03 PM EDT --
I came home the other day with a bottle of grappa. If you're unfamiliar with it, grappa is a sort of clear Italian brandy made from the grape skins and pulp left over after making wine. Until recently . . .
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February 17, 2009 11:20 AM EST --
I made fondue a few weeks back. The gruyere and emmentaler cheeses cost $9.00 and $6.00 respectively for a half pound of each. I used a California Sauvignon Blanc at $13.00 a bottle. The bread (a good . . .
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December 16, 2008 12:10 PM EST --
A few days ago I received an offer to purchase unpasteurized milk for my pets from a local organic farm. For $103 I'd receive a gallon of raw milk once a week for 12 weeks. I'll save you the . . .
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June 17, 2008 06:04 PM EDT --
I 'm almost as fed up (pun intended) with writing about food recalls as I am learning about them. Some good news on the food front would really be nice, but I'm afraid that with 238 people reportedly . . .
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July 15, 2008 11:48 AM EDT --
I came home from the farmers' market last Tuesday with a couple of pounds of tomatoes. To some folks, that makes me a brave or foolish man.
So far more than 1,000 people have officially been . . .
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August 02, 2008 04:37 PM EDT --
A s you may have gathered from my Kitchen Window article , I've been on a bit of a sandwich binge lately. But in fact, I haven't eaten that many sandwiches because two of the recipes were for . . .
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November 18, 2008 11:13 AM EST --
I first fell in love with Spanish food while attending a programming trade show in Washington, DC. Some friends and I had dinner At Jaleo's, a tapas bar. Prior to that I'd had Americanized . . .
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May 21, 2008 03:51 PM EDT --
This is the season when home cooks become caterers, the time of year when the online cooking consulting company I work with is inundated with requests for help from people planning events. A typical . . .
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May 28, 2008 02:18 PM EDT --
M ummo, my mother's mother and the only grandmother I ever knew, made the best fried chicken in the world. The last time I saw Mummo was 30 years ago in her basement apartment in my uncle's house . . .
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July 10, 2008 01:27 PM EDT --
S ome folks have a prediliction to addiction and others don't. Those of us who are somewhat obsessive/compulsive have a particular problem with addiction, let this be a warning to you cooks . . .
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July 17, 2008 01:12 PM EDT --
I n " Fire Builder " I wrote about the barbeques we had when I was a kid. It wasn't unusual for steak to be left over - when you reach into the freezer and pull out a few steaks wrapped . . .
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July 31, 2008 12:50 PM EDT --
I n theory, a perfectly balanced meal includes some protein, but not too much; a vegetable or two; some fruit and a carbohydrate. Such a meal also should balance tastes - savory, a little sour or bitter . . .
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