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January 11, 2017

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I'm not sure why.

It's definitely no more complicated than cooking a whole turkey, and I think it tastes far better. Some folks surely suspect that duck is gamey, but that's only true of some wild ducks. It's not…


A little beer is a lot of flavor in these Super Bowl sliders

January 04, 2017

Big provisions are required to watch the big game, and nothing's more substantial than a burger, even in its mini-form — the slider.

Indeed, if you plan to serve a variety of dishes for the Super Bowl, sliders are more sensible than the full-sized guys. But they happen to be a little trickier…


Ready for breaded cutlets of a different kind? Cauliflower!

December 21, 2016

Let's say that one of your New Year's resolutions is to eat healthier and lose some weight. Join the crowd, right?

In practice, what we probably mean — among other things — is that we plan to eat more vegetables and less meat. It's a challenge. But if you try this dish — a…


Slow braise makes tough meat awesome

December 07, 2016

How do you transform a tough, less expensive cut of meat into something tender and delicious? You braise it!

Braising is a wonderful and basic cooking technique that uses a slow, wet heat in a covered pot. It's great for cuts such as chuck, flank, brisket, rump and round. In fact, cooked properly,…