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Yesterday I scored an 8-lb picnic roast from Giant Eagle for about a buck a pound. I'm cooking it for my neighbor who helped me cut dow...

When I jump into the nightly dinner prep, I like to drink wine and snack. If there's a Cheeze It or a Goldfish Cracker nearby, it's ...

My baguette isn't just a good bread, it's a staple in our lives. The optimal surface area/volume ratio to get lots of crust and coo...

Andrew is one of the most passionate meat and 'q guys I know. Finally, he's telling all. Go to Slim Pickins', and go hungry. ...

Ever since my recent successful experience cooking old, old, dried chickpeas s-l-o-w-l-y, I've been thinking of bean tenderness and coo...

I was at Whetstone last night and stumbled on Mark Bittman's Quick and Easy Recipes . The other night, while making Manjulo's aloo ...

A few weeks ago, Mrs. DavesBeer made a queso blanco, which was pretty darn close to paneer (indistinguishable to me). From this lovely chee...

It all started when I put on my Ithaca Farmer's Market t-shirt this morning. Coincidentally, I've been somewhat obsessed lately by ...

I use whole wheat flour on occasion, but don't like it much. Has kind of a harsh flavor. The other day I got an idea. Last year I rec...

Since the NYTimes video hosted by Mark Bittman (the minimalist) and reported on by various other authors, kneadless bread making has been t...

In part 1 of this adventure, I made the dough for the pasta and placed it in the fridge for 4 days. Upon sitting in the fridge, the dough ...

The day before the day before xmas, the wife, kid and I were a mighty ravioli machine. I'd roll pasta, the wife made the cheese filling...

Mrs. DavesBeer and I spend like we're in a depression (are we in one yet?). Two thousand years in school will do that. So, when the ec...

garbanzo hydrated , originally uploaded by Seligman's Dog . I've heard many anecdotes regarding dry beans, e.g., if they'r...