If you visited Copywriters’ Kitchen last week, you know I cadged a quart of heirloom New York State Champagne grapes—also known as Corinth grapes—at my local farm stand. Advised to use them as fresh currants, I tossed a cupful into a sweet and crunchy Waldorf Salad. A few more ... [Read More] [4 Comments. Please leave another.]
10 Good Reasons to Start Cooking from Scratch
For seasoned home cooks, scratch-cooking comes easy. Having mastered culinary basics long ago, these cooks can manage the most complex recipes—or even cook without a script. This post isn’t for them. It’s for you. Are you a non-cooking foodie? You love great food. You ... [Read More] [28 Comments. Please leave another.]
Gritty Corn Dodgers
Gritty Corn Dodgers substitute nicely for crackers when you need a hearty base for juicy appetizers like ceviche or caponata. They also make a grainy, salty "cookie" accompaniment with soups and salads. These Gritty Corn Dodgers are adapted from the Joy of Cooking. Gritty ... [Read More] [3 Comments. Please leave another.]
Bruschetta Recipe
Bruschetta's garlic and olive oil infused crunchiness makes the perfect foil for all kinds of cheeses and spreads. And making these toasty rounds is a great way to to use up day-old bread. For a delicious and substantial appetizer, try Bruschetta topped with pesto or ... [Read More] [Leave a comment]
No-Knead Irish Soda Bread Recipe
Made with traditional ingredients—but with more egg and milk than classic Irish soda bread—this recipe yields a golden eggy loaf topped with a sugary crust. The key to No-Knead Irish Soda Bread's success is a light hand when mixing. As you would guess from its name, you don’t ... [Read More] [3 Comments. Please leave another.]
