I tried one new recipe recently that I have to say is certainly a keeper. This produced a succulent pork suitable for so many uses from sandwiches to barbecue to fried rice.
Posted on June 15th, 2016 by James
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Cooking should be fun, creative and tasty, not a chore.
Posted on April 14th, 2016 by James
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Pot roast is an American classic. But it’s not just American. You can find pot roast in some form in many countries, especially Northern European areas of Britain and Germany.
Posted on November 8th, 2015 by James
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One challenge for cooks is to come up with new ways to prepare foods. We tend to fall back on tried and true methods, often relying on the way we ate when we were growing up.
Posted on April 17th, 2014 by James
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It’s time to bring back the joy of cooking and eating vegetables and put meat back in its place.
Posted on February 5th, 2014 by James
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I’ve said it before and I’ll say it again: get your nose out of the cookbook and put it over the pot.
Posted on January 20th, 2014 by James
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That can only mean one thing across much of the country: It’s Apple Time!
Posted on October 6th, 2013 by James
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Menudo is made with tripe, or cow’s stomach lining. It’s usually a weekend and holiday dish and is sometimes touted as a hangover cure.
Posted on September 7th, 2012 by James
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It can be paired with a salad, a sandwich (especially good with peanut butter), cornbread, crackers, pasta, potatoes and lots of other things.
Posted on May 9th, 2011 by James
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What did you cook? DID you cook? Was it a big celebration or a quiet day? What dishes were memorable? What didn’t work very well?
Posted on November 29th, 2010 by James
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