The time of the foodening is at hand! Gorge on the flesh of big dumb birds! Eat weird crap your mom makes once a year! Pretend the pie your weird co-worker brings to the holiday potluck is not repulsive! If you have any good recipes, or cooking stories, share them. I’ll start us off with a cranberry bread recipe. Continue reading
recipes
141 posts
Every summer I buy green tomatoes. Every summer I say I’m going to deep fry them. Every summer I get randomly intimidated by the idea, and I don’t.
This summer, I finally did.
I love homemade pretzels. Whether they’re rods, bites or twists, they’re the perfect warm and savory snack.
Or a meal, in the case of this recipe. Hello, fifty pretzels! Hello, spicy cheddar dip! Continue reading
There are things in this world that I just don’t understand. From right wing politics, to social injustice – to the lack of Law and Order on cable stations.*
The world is a mystery.
And one of those mysteries is, why do people put massive amounts of cream in “cream” soups? Continue reading
Deviled eggs are a great appetizer for your New Years Eve party. They take some effort, but in the end all that peeling is totally worth it, and your guests will love you forever. The key to this recipe is to keep tasting the mix throughout the process. The amounts below should be considered a starting point, and it is up to you to add a little more of every ingredient, if you think it needs it. Continue reading
It’s holiday baking time. You should make a fruitcake. Yes, yes, I know. Fruitcake gets a bad rap. But this one is good, and doesn’t have the weird neon colored fruit things like cheap lousy store-bought fruitcakes. This version is adapted from Alton Brown’s recipe. Now, there are some crazy complicated fruitcake recipes out there, but this isn’t one of them. This one is pretty uncomplicated and easy to do, and the crapload of dried fruit in it will keep you from getting scurvy during the long winter. For this recipe, there are three basic preparation stages: rehydrating the dried fruit; cooking the fruit in juice, and spices; and then the final assembly and baking. If you don’t have a lot of time, this is a good holiday recipe for you, since you can do one or both of the preliminary stages and save the baking for another day.
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We have a wonderful lime tree in our front yard. Recently we trimmed some large oak trees and all of a sudden the little lime tree has been getting a lot more sun and being very generous with its fruit production. We have limes coming out of our ears! Trying to find uses for the limes, I decided to make homemade limoncello, but using limes instead of lemons. If you’ve never had limoncello, it is a crisp and refreshing liqueur made with lemons and grain alcohol. After doing some research, I decided to try this Gizmodo/Franny’s in Brooklyn method because I like the idea of letting the limes infuse the vodka over several weeks. Continue reading
We recently had a chance to try a great local restaurant called Scratch, a “modern American tapas restaurant”. The menu changes based on the availability of ingredients, and Executive Chef Dustin Haney manages to create amazing small plates out of a handful of ingredients. If you are ever in the Winter Park, Florida area, you should stop by, but be aware that they don’t take reservations and the location is tiny, so your best bet is to get there at around 6pm on a weekday, sit a the bar, and have a slow-paced dinner. Continue reading
This Paula Deen recipe is my favorite way to cook Brussels sprouts. I have tweaked it a bit, fiddling with the quantities, and bringing the amount of butter down some. To trim the sprouts, just cut a small chunk off the stem, and remove the first layer of leaves. This recipe makes two servings. Continue reading
Are you on Instagram? I have found that it is a great place to get food inspiration and recipes. The recipe I am sharing today came from my cousin, who is a caterer and owns her own little food shop as well. She is always sharing what she makes for dinner, and the recipes are delicious! Continue reading