This post just happened to coincide with the pie workshop giveaway over on PW Cooks. If you’re in the vicinity of NE Oklahoma, go drop your hat in the ring! But this post is also our contribution to the A Pie for Mikey movement. Jennifer Perillo wrote the touching post just days after suddenly losing [...]View Post →

Stock is an essential ingredient and a secret to great cooking. A good stock is necessary to make soups, sauces, gravies (among many other things) that really shine. Sure, you can grab a box or can of “stock” or broth from your local grocer, but it seriously pales in comparison to the real thing. Not [...]View Post →

Maybe you’ve passed by pomegranates in the grocery thinking they’re much too exotic and pricey for your tastes. A couple of years ago, I found my friend Sallie munching on the bright red arils, or seeds, from the pomegranate. Since I’d only used pomegranate juice in teas and recipes, I talked to her for a [...]View Post →

I love my guac! And if a big bowl is in front of me with fresh tortilla chips, I can eat the entire thing in one sitting. Just don’t expect me to share any of it!   To make a big bowl of guacamole (I love saying that word), you have to start with lots [...]View Post →

I just came back from a week of blissdom at the famous Rancho La Puerta spa in Tecate, Mexico, where they’re known for their invigorating hikes and healthy, low-calorie, mostly vegetarian gourmet meals. It’s a place where you go to recharge, restore and get back in touch with how wonderful nourishing food tastes and feels. [...]View Post →

Have you ever tasted Hollandaise Sauce, and I’m not talkin’ the stuff in the paper packet? It’s dreamy. It’s a triumph. And it’s made with a lot of butter. Hollandaise sauce begins with a lemon juice and butter base, and is emulsified with the addition of egg yolks. Hollandaise is the chief ingredient in Eggs [...]View Post →

The only reason I’m going to show you how to dice an onion is that I was an embarrassingly advanced age (relatively speaking) before I finally figured it out myself. And I want to share that with humanity! I don’t want you to be clueless like I was for so many wretched years.   Start [...]View Post →

Here’s how I make chocolate curls. I put them on pies, cakes, and ice cream sundaes. They make me feel frilly and fancy. Try them sometime!     Grab some Crisco and some semi-sweet baking chocolate. (Any brand will do, and you can even use semi-sweet chocolate chips if you’d like!)     Place three [...]View Post →