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  • +4

    Old Cookbooks and Ginger Biscuits

    Old Cookbooks and Ginger Biscuits
    I have rediscovered my cookbooks since moving, and, in particular, one. It's called Dungeness Crabs and Blackberry Cobblers: The Northwest Heritage Cookbook by Janie Hibler. It is a historical compilation of recipes from all over the northwest, complete with stories, old photos, and the original recipes. Hibler will explain, when necessary, where she tweaked the recipe for today's standards, but still ...
    Rated: +4
  • +3

    Homemade Soymilk: Fresh, Hot, Strained

    Homemade Soymilk: Fresh, Hot, Strained
    The strangest thing about this endeavor is that I am allergic to soymilk. Yup. I am Asian, and so I am lactose intolerant. And I am ALSO allergic to soymilk. Yet, I refuse to shy away and head for the rice milk aisle. Christ. Some people are just so good at marketing free stuff. My mother would scoff at the fact ...
    Rated: +3
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    Buckwheat flour in baking & cooking

    Buckwheat flour in baking & cooking
    Buckwheat may seem like an old familiar in savory Breton crepes or in earthy, nutty Japanese soba noodles, but it's also a uniquely versatile ingredient that can be baked into biscuits, rolled into Italian pasta and embraced in other ways that might surprise even, say, a veteran cookie baker. Cookies become crumblier, pancakes have a richer crumb, pasta remains firmer, and ...
    Rated: +3
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    Deconstructing the Cuban Sandwich

     Deconstructing the Cuban Sandwich
    Take sweet smoky ham, garlicky roast pork, Swiss cheese, sour pickle chips and tangy yellow mustard. - Assemble them between two soft, chewy slabs of Cuban bread and smoosh the ensemble in a hot sandwich press. - If you've done this right, you'll end up with a fragrant, gooey, crispy treat that ranks among the best sandwiches in the world. - ...
    Rated: +3
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    My Big Fat Greek Wedding Meatball Soup

    My Big Fat Greek Wedding Meatball Soup
    Even though it's summer, I still like to turn my stove on. Here in San Francisco, we still have dewy mornings. We still have bodies of fog that hang low and settle in like hoods at night time. Even when it's summer, I rarely smell heat in the air; rather I smell cool spring rain. I am okay with turning on ...
    Rated: +3
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    Kitchen Twine=A Culinary Lifeline

    Kitchen Twine=A Culinary Lifeline
    String, specifically cotton butcher's or kitchen twine, is one of the most useful items you can have in your kitchen. Think about it: With just a simple length of twine, you can tie roasts, herbs or roulades, tie off sausage links, support stuffed meats or vegetables, reconstruct cuts of meat and truss poultry. Twine is one of those kitchen tools, like ...
    Rated: +3
  • +3

    BookofCooks Provides a New Way to Make a Living off Your Cooking!

    BookofCooks Provides a New Way to Make a Living off Your Cooking!
    BookofCooks today announced the launch of its Web-based directory created to connect culinary professionals and consumers. Incorporating the latest social networking technology, the Web site serves as a resource to help people locally find professional chefs, caterers, specialty foods and more within a particular region. On www.BookofCooks.com, users can easily register to ˜book a cook' who meets their taste buds' needs, ...
    Rated: +3
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    Home Cooking: Oyako Donburi

    Home Cooking: Oyako Donburi
    In 1975, Don Maloney, an American expatriate businessman who’d been writing a series of short columns for the English-language Japan Times, published a collection entitled Japan: It’s Not All Raw Fish. In these little vignettes, Maloney conveys a lot of the difficulties and oddities of a big fat white guy living in Japan — the sort of guy who, at least ...
    Rated: +3
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    Obama's "Crustmaster" Shares His Pie Recipe

    Obama's "Crustmaster" Shares His Pie Recipe
    White House pastry chef Bill Yosses' light, flaky pie crusts have earned him the nickname "The Crustmaster" from President Barack Obama. His trick to making fruit pies worthy of a president is to bake the bottom crust first, then fill and top the pie and bake it again. Yosses prefers to mix the dough by hand to avoid overworking it but ...
    Rated: +3
  • +3

    A Fourth of July Supper of Salmon and Peas

    A Fourth of July Supper of Salmon and Peas
    Here's a True Fish Story ; A Fourth of July Supper of Salmon and Peas is a Maine Tradition That Was Spawned a Century and a Half Ago. For most people, a brilliant fireworks display is the must-have accompaniment to the Fourth of July. For Brenda and Tanya Athanus, it's a family dinner of salmon and peas. Even after working a ...
    Rated: +3
  • +3

    How to Start a Kitchen

    How to Start a Kitchen
    Our friends at Foodproof have compiled a list of kitchen essentials. Visit their website for more articles by Lara and other Foodproof members! Considering it's been a good ten years now, I remember the day I moved into my first apartment exceptionally well. I was 19 years old, starting my second year at UC Santa Barbara, and my dad had driven ...
    Rated: +3
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    Why Cranberries Are Awesome

    Why Cranberries Are Awesome
    Tart and unassuming, the humble cranberry will once again take second seat to many Thanksgiving turkey this year. Cranberries have certainly earned a spot at every American Thanksgiving table, and to omit them from this harvest celebration would be extremely unconventional. I had a chance to learn a bit more about our favorite seasonal side dish firsthand at a talk at ...
    Rated: +3
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    Beet Ice Cream!

    Beet Ice Cream!
    When it comes to ice cream, pastry chef Carrie Summer really has her priorities straight. "Instead of buying a new car this year, I bought a Pacojet," she said, referring to her newly acquired Swiss-tooled toy, the Rolls-Royce of frozen dessert makers. "All the top chefs are using it," she said. Including her. Summer is the sweet side of the Chef ...
    Rated: +3
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    Kneading Bread: Science Backs Up an Ancient Technique

    Kneading Bread: Science Backs Up an Ancient Technique
    Not to get all Baracky on you, but during his recent inaugural address, our president announced that "we'll restore science to its rightful place." Bully for him, I say, and in that spirit, let's bring science into your kitchen bake shop as we explore the ancient art of kneading. Why do you need to learn this? Bread. Pasta. Biscuits. They're all ...
    Rated: +3
  • +2

    How to Use and Find Edible Flowers

    How to Use and Find Edible Flowers
    Flowers have always been a part of the table from the times of the Greeks, Romans, and Ancient Chinese. Flowers have been used as table decorations and as part of our meals. Edible flowers not only impact our visual and olfactory joys, but, are also used to tantalize our taste buds. The tiny splashes of color provided by flower can be ...
    Rated: +2
  • +2

    A Little About Miso

    A Little About Miso
    Here’s the secret: miso is inexpensive, keeps for an amazingly long time, and is very versatile. So just buy some and play with it a little. The Basics On Miso There are a hell of a lot of kinds (see the Wikipedia entry if you want a not-entirely-comprehensive list), but the only ones you’re going to get without a big search, ...
    Rated: +2
  • +2

    Caviar: The Cake of Power

    Caviar: The Cake of Power
    Caviar is the salted roe of certain fish species, most often sturgeon, a class of fish, which dates back to the prehistoric age. Lacking scales, sturgeon has armor type plates and does has a cartilaginous skeleton, similar to a shark. Persians were the first to each caviar, which they called Chav-jar, which loosely translates to Cake of Power. They also believed ...
    Rated: +2
  • +2

    Beyond Salt: Try Acidic Seasonings

    Beyond Salt: Try Acidic Seasonings
    When most cooks read "season to taste," they automatically reach for the salt shaker. That's not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there, many times you'll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity. Add a shot ...
    Rated: +2
  • +2

    Top Chefs Reveal Their Kitchen Secrets

    A little bit ago, I met with former Season 4 Top Chef contestants Ryan Scott, Manuel Trevino, and Mark Simmons as they were prepping a dinner for nine lucky eaters. The dinner had been an auction item in the February 2009 Bay Area Red Cross' annual auction. The initial stages of the meal were prepared in the kitchen of Global ...
    Rated: +2
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    Cooking Draws Folks Together

    Cooking Draws Folks Together
    In the entrepreneurial world, necessity is the father of invention. Such was the case for Paula Lambert in 1982, the year she founded The Mozzarella Company. Lambert had just returned from Italy and missed the availability of fresh mozzarella cheese. With the library as her source of information, Lambert began to make her own. She is now the owner of her ...
    Rated: +2