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I love gravy. It's like liquid meat. Here's how I make it.Just click your way through the photos up there and follow the directions in the captions. It's…
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Ever since I acquired Molly Stevens' All About Braising in '04 my copy has become progressively more stained, tattered and torn. In fact, some of the…
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Hint: It has to do with baking. But first take a look at picture #2 above. I've had that picture for years and still have no idea what the thing is or…
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Last weekend my wife asked me if I would make her some egg fu yung. "You want egg rolls wit' dat?" I asked. Of course she did. But why stop there? I did…
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I clipped the steamed minced pork with salted duck eggs recipe pictured above from a Honolulu newspaper decades ago. After a few years and much use I…
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Which would you rather mix up some cake or waffle batter in? My birthday present, that stoneware beauty pictured above, or some soulless plastic thing?No…
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In this week's Food for Thought Seattle Times food blogger Nancy Leson rhapsodizes over New York style cheesecake. Who knew there were so many other…
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Yeah, I'm daring you to try tofu. If you hate it, it's probably because you've only had it as some horrible hippie concoction like Tofu Chili Surprise or…
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The 18th century's John Montagu, Fourth Earl of Sandwich gets the credit, but as we now know the sandwich was probably invented no more than five or ten…
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http://stream.publicbroadcasting.net/production/mp3/kplu/local-kplu-949818.mp3The shrink-ray is insatiable. First it came for our donuts. Now it focuses…