Tag: kevin d weeks
group name: recipereview
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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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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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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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June 18, 2008 01:05 PM EDT --
P ulled from the oven, the golden, pregnant crescents glisten with butter. The pastry is so flakey while hot it can barely maintain its shape. Savory steam escapes from vents filling the kitchen with . . .
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June 25, 2008 06:46 PM EDT --
S ummers are marked, in my mind, by a triptych of summer grilling sessions. The first panel is centered on Memorial Day, the official opening of barbequing season. This panel offers scenes of earlier . . .
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June 28, 2008 01:38 PM EDT --
M y family has few traditional recipes. There's Mummo's Bourbon Cake , a Christmas treat that's made Thanksgiving weekend and then aged (with regular shots of bourbon) until Christmas. And . . .
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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 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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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 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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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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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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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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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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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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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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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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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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