‘The dessert of your dreams’ is what one par-ticularly effusive reviewer calls COSTCO’s new 4.8 lb. / 2. kg mega-cheesecake. I’m still trying the count the ways such a monster fat-and-sugar bomb could, instead, turn out to be a nightmare!Read More →
Every classic cuisine has it’s own signature stew. French, being the foundation for vir-tually all West-European and northern Med-iterranean cooking, has several. But the or-iginal and still king of stews is classic French Ragoût…Read More →
It may be clear and simple to some of us. But other cooks I’ve talked to are still fuzzy about what you can and can’t cook in an air fryer. It all depends on how much moisture there is naturally in the food – or how much it needs to cook properly…Read More →
The Holidays bring requests from everyone for their fave cream pies and other ‘filled’ desserts. There are two ways to go about fulfilling the fillings – the hard way and the easy way. With Christmas and New Year’s banging on the door, it’s time for a recap…Read More →
My late Dad was a firm believer in the old chauvinistic motto, “Real men don’t eat Quiche!” In fact, he called it ‘Egg Pie’, just to disrespect it a notch further. But he was actually referring to his Mom’s Egg Tarte – which is not really a Quiche at all!Read More →
If you don’t clean the interior walls and rotary platform of your microwave oven regularly, you may be risking some ugly food borne illness. The gunk on your mic’s walls may be crawling with germs. And some may even be heat resistant!Read More →
I’ve been subjected lately to a cavalcade of online posts about ‘Kitchen Mistakes’. They all say pretty much the same thing. Like one food blogger does the topic, and a host of others copy it. But I think there’s still merit in mentioning some of the key issues…Read More →
Further to our recent rundown on the new Tucci cookware line… I herewith offer an update on my decade-old primer on how to make ANY pan a NON-STICK pan. This is the way professional cooks have been doing it for hundreds of years…Read More →