This is original comfort food. Like most high-style dishes today, it started out as peasant food, a way to stretch meager ingredients into a filling meal. This is an ideal dish for leftovers. The variations can be endless depending on what you have on hand and your personal taste.
Posted on March 29th, 2012 by James
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We just wanted you regular readers of The Bachelor’s Kitchen to know we haven’t forgotten you. We have been unexpectedly busy lately and then bugged. There’s some nasty little varmint running around making people sick. The bodies were piling up fast. But with the beautiful Spring weather, we’ve got the bugs on the run and [...]
Posted on March 20th, 2012 by James
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Okay, bachelors: Here’s a Pop Quiz! You novice cooks can join in, as well. Have you ever ignored those expiration dates on packages? If you answered no, we will likely doubt your veracity. (That means we won’t believe you.) But if you answered yes, congratulations! You are a typical bachelor! Next question. Admit it, you [...]
Posted on March 13th, 2012 by James
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What are we feeding our kids?
Posted on March 12th, 2012 by James
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There are a number of tools you’ll need to mix, stir, flip, turn and move around food, both while cooking and before.
Posted on March 11th, 2012 by James
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From time to time we like to let you know what the advertisers on The Bachelor’s Kitchen are offering that might be of interest. Here’s a nice spring idea. Shop Get Organized has just introduced over 35 new products. Go to ShopGetOrganized.com today to find new items like the 3 Bottle Chrome Wine Rack, priced at $19.98, [...]
Posted on March 10th, 2012 by James
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Somehow, nature always seems to get its way not matter what we humans do.
Posted on March 9th, 2012 by James
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This staple of Italian cuisine has now been elevated to gourmet status by leading chefs.
Posted on March 7th, 2012 by James
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In addition to having something to cook in, you also have to have things to get food into those cooking vessels and move them around.
Posted on March 6th, 2012 by James
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I ended up making substantial changes to the recipe and I think those are improvements.
Posted on March 5th, 2012 by James
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