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Hurried in from Boston the other night to get dinner on.  Only had a time for a rotobird, steamed green beans and, to add something special,...

Last night, our pork roast drippings went to good use.  I roasted, on the grill, a mix of fingerlings and brussel sprouts to accompany our p...

The more I read about cooking legumes, the more I worry. America's test kitchen recently started recommending a salt water soak prior t...

----short link for this http://bit.ly/daily_bread I like to repeat posts because: my techniques change ingredients change: flour, yeas...

I have Reinhart's Baker's Apprentice and don't really like it much.  I love to bake, but the preps are a bit involved for me.  I...

In my tireless efforts to give the kid memorable lunches, I wanted to give her some special caramel dip for her apples.  I ventured into th...

A nice day for a few hour holiday to break bread with a friend.  Thanks Bryant.

Really, go make these.  I regret having waited so long.  And, I'm sorry Alton, sodium bicarb isn't good enough.  Get the lye and do ...

It's the new school year, and, another year of school lunches. Frankie's bread preferences for school lunch aren't in sync wit...

My culinary todo list: 1.  Harvest my rapidly growing basil and keep drying it for use in all things ragu (this is kinda done/in progress a...

I'm happy with the use of this thing, but I need more experience.  A big problem I'm having is dome temps.  They're all over t...

I'm hitting some wickedly cool milestones this Summer. A week ago, while at the RPAC pool at OSU swimming with my papa, I tossed my k...

Summer, busy, really busy. Prodded by the paying customers,  Ross  (hey man, go eat some Memphis bbq and stop reading blogs) suggested I p...

1,950 grams (ca. 4 qts) Black raspberries from  Mitchell's Farms pectin, 2 little boxes heat to boil 2,200 grams sugar, return to boil...