January is a time when I return to the simple in my kitchen. After 6 weeks of feasts, cookies, pies, more feasts, and all the glitter of the holidays, it’s time to simplify. This month I want to eat down the freezer,
Everybody loves fresh bread, right? It tastes amazing. Now imagine really fresh bread made with freshly ground flour – flour that you grind yourself. And imagine it being easier than you ever dreamed of.
I’ve been asked by my readers to write about something ‘hidden’ in my kitchen: the equipment and tools I use day to day. They’d like to know how I cook, and if I use a fancy piece of equipment, if there’s some low-tech tool they could use instead.
I’ve been intrigued by the sous vide cooking technique since I first heard of it: what if I could cook things in water, which transfers heat so much better than air does, as in the oven? What if I could keep the food dry,
Canning tomato sauce: it’s my end of summer ritual. I’ll do anything to prolong tomato season! Fortunately, I have a lot of friends who agree with me, and we get together each year for a Big Tomato Crush work party –
When the weather turns cool, my kitchen starts producing autumn favorites. This is a slow cooker version of a family-friendly chili. It has flavor and depth, but only half an alarm on the heat scale. (I admit it,
Have you ever caramelized onions on the stovetop? First you melt butter in a big heavy pan, then you add a bunch of onions, and stand there, stirring and cooking, for an hour or more. Stand there. Stir.