Next book: Master of the Grill
Guess what? America's Test Kitchen contacted me and asked me to review their new book. You know what that means? Yep. I won. It's possible that they sent the same email to dozens of bloggers, food journalists, respected practitioners of the culinary arts like this...
Easy Skillet Pizza re-visited
I wrote about this a year ago when I first made it but after making it again this weekend I felt compelled to tell you about it (and give you the recipe this time). It is truly delicious and, aside from the dough rising, quick. This time I threw some prosciutto on...
Short Rib Pot Pie
Photo by Gentl and Hyers Why humble-brag when you can just straight out brag? I kicked my own ass when I made this dish. You know how they say if you can read a recipe you can cook? I did that. But first, I used my formidable powers of discernment to pick a recipe...
Double Vanilla Butter Cake
Tis a gift to be simple, which, I know from Wikipedia, was written by Madonna. True story. This cake is culinary proof. It's just eggs, butter, flour, sugar and two kinds of vanilla: extract and bean paste. Cook it all in an 8" pan and eat and serve plain like a...
Sauteed Chicken Cutlets with Roasted Red Pepper Sauce
Of course we all know that a boneless, skinless chicken breasts are an excellent source of low-fat, healthy protein, but the thought of eating one is about as enticing as doing your taxes. It's very tricky to cook them all the way through without completely drying...