Recipes for main dishes.
People sometimes wonder how I manage to find a different recipe to try every week. In the beginning of this column, over a decade ago, I thought I would source them from readers. I always assumed people would love sharing their favorites with me to try. But I’ve found over the years that people like …
Continue reading “Flavorful one-pan Middle Eastern dish is the ‘peas’ knees”
A few weeks ago, as one of my officemates, who shall remain nameless, glanced at my column, he remarked, “You’re really on a pasta kick right now, aren’t you?” “Yeah,” I told him. “I’m always on a pasta kick.” I mean, it’s kind of a silly question. Pasta is amazing. So, despite the judgement from …
On Jan. 23, 1940, the United States awarded a patent to inventor Irving Nachumsohn’s newest creation: the crock pot. According to the Smithsonian Magazine, it was originally marketed as the “Naxon Beanery,” with its name coming from a shortened version of Nachumsohn’s last name. With the public’s opinions of German last names during the mid-1940s, …
Continue reading “Easy recipe proves the crock pot is no has-‘bean’”
I’ve read that one of the reasons podcast advertising tends to work well is because listeners grow to really trust hosts of those shows over time. I have several shows I listen to regularly, and I refer to the hosts as “my friends I’ve never met.” Having someone’s voice in your ear on a regular …
Continue reading “Easy crockpot dinner will make you think spice”
I am always amazed at how many different kinds of pumpkins and gourds you can find this time of year. In my mind, a lot of the stranger ones are merely for decoration, but after some recent research, I discovered that many of them are actually supposed to be pretty tasty. It was that research …
Continue reading “This pasta will give ’em ‘pumpkin’ to talk about”
While watching random cooking shows over the years, I picked up the advice from several chefs that if you’re cooking with wine, you should choose a bottle you would actually want to drink, or it isn’t worth using in your recipe. I have never heard the same advice for beer. I have used some of …
Continue reading “Everyone will polish off their plates with this sheet pan meal”
I first met Joey when I was 19 years old, and even then, he was forced into being my recipe guinea pig. I decided that I wanted to make a fancy meal for him one weekend, so I hunted for some ideas and came up with a brisket dish for two, and I decided to …
Continue reading “Making this for someone special could create a ‘meat’ cute”
Every time I use turmeric in a recipe, I remember back to the time I ruined the one and only manicure I’ve ever had while using it in a delicious Jamaican recipe. Knowing it has the ability to stain everything, I have been diligent about wearing an apron when cooking with it ever since (although …
Continue reading “Turmeric-based veggie soup will help you feel golden”
I am generally pretty useless when it comes to remembering the different cuts of meat. If I’m ordering a steak, I know that a t-bone will have, well, a t-shaped bone in it, but I forget which cut has the best marbling or is the leanest, etc., etc. But after this week’s experiment, I now …
Continue reading “Nothing about wine-braised ribs falls short”
I recently watched a video that explained why there are so many different shapes of pasta out there. I always assumed it probably had a practical purpose and it wasn’t just because of ancient pasta makers’ boredom and creativity. And it does. If you’re wondering, it all comes down to the sauce. Have a thinner …
Continue reading “Cajun pasta shapes up to be an excellent, quick dinner”
