A delightful and instructive tour of our kitchen for future house-sitters, and also as a note to self. Every kitchen has its foibles, and ours is no exception.
Who on earth would fish for striped bass, chest-deep, in a suit and derby hat? Who would tell you to age your game meat just long enough for it to attract maggots? Welcome to the wild world of Chef Joe Hyde, caterer to the stars, and my second cousin. Also, a beautiful high-heat roast beef recipe from Joe’s cookbook – it’s all in the timing.
Why is Nebraska so cool? Especially the Panhandle. I try to find out, probing past a childhood fascination with the state. Maybe another dinner at Applebee’s will help me remember.
Bernie’s Eggnog! It’s astonishing, given the demands of his campaign, that Bernie Sanders actually replied “yes” to my email inquiring if he’d like to share a holiday recipe with the people of the state of Maine – at least those who are “in the know” because they read the BDN – and just as astonishing that […]
Hmm… what to eat while watching nasty and depraved mystery television shows? Answer: Mediterranean eggplant stuffed with onion and tomatoes, plus a new recipe for Maine whelk fritters!
Recipe for a terrific real-Southwest tamale pie with a soft cheesy “crust” to feed four, and a few loose funny-ish ends. The kitchen smells soooo good when this is baking!
Having been in 49 states, I figured it’s time to rate them – for friendliness, prettiness, food, that sort of thing. Some of it’s in fun, but mostly I do mean what I say, and I hope I don’t offend more people than usual.
Kick-a** harissa sauce! And a sampling of some New Year’s letters we’ve gotten over the years that we’ve never gotten over.
I recently took a “memory test” as part of my application for long-term care insurance. They told me to take it very seriously, which I didn’t, until…
Henry and Margaret pitch in, taking us through some of the recipes from the past 8 months with their thoughts and ratings. Part I is mostly seafood dishes.