I’d like to skip ahead of the folks who do this kinda thing and talk turkey with you. Listen people, it’s a bird. It’s a simple meal to cook. It’s not that complex. You don’t need seven recipes and a science degree. Seriously. And if you can make a decent chicken, you already know everything you need to know. It makes me insane how (a) everybody has to give it a new trendy “spin” each year to fill their magazines and (b) they like to make it seem so tough to get a nice tender cooked bird. Continue Reading ->

Ok. Wait a minute here. Just slow down. It’s a pancake. First and foremost, isn’t that good enough for anybody anymore? Can’t we settle for a few dark chocolate chips tossed in the batter? Do we really need to get this fancy? Evidently, yes. But I’m not convinced. Continue Reading ->

I’m a snob. I admit it. But today I ran across a recipe for roasted rosemary potatoes that just needed to be corrected. No, you don’t have to believe me. I’m sure those yukons were just fine. I bet they were good, even. Adequate. But among my little group of starch addicted fiends, there is one way to do truly great roasted taters – and it is simple. But it is not fast. Never fast. In fact, it’s obscenely long. But patience is truly rewarding. It’s true for revenge. It’s true for weather. And it’s oh so true for potatoes…especially the red ones that make this sing. But let’s cut to the chase. Long and slow is good for cooking, not babbling on the web, so much. Continue Reading ->

Time travel. It’s a thing I’m a little obsessed with, if you have a way – let me know. But when it comes to food, some of the old ways are pretty indicative of what we’re missing today. Because back in the day, there was no trucking food from the coast, not too many imports and certainly – no processed, Continue Reading ->

When I was younger, one of my simple pleasures was waking up, diving head first into the fridge, and digging for the last strawberry banana yogurt. Continue Reading ->