I’m not an avid cooking show watcher. Mostly because I don’t watch TV to speak of, but i think I’m also just picky. If a show’s host has an irritating voice, then there’s no way I can watch. Or listen. Now, Rachael Ray (did you guess it?) is a little ball of fire who became
Back when I was single, I’d often cook myself beef liver for meals. It was cheap and I loved it, especially with eggs, which were also affordable. I had no other meat experience. Nor with vegetables, other than salad. So I marry at 25 and know I need to learn how to cook and put
A while back I posted this pasta photo on Facebook, with the caption, “What would you make with these?” I sincerely needed help, because all I could think to do with this large variety, called Lumaconi, is to stuff them, like one would stuff manicotti. The thing is, I don’t stuff. Which seriously makes me
We had quite the cold spell a while back, so I during it I felt the need to make a one-pot, stick-to-your-ribs kind of stew. And what better cuisine from which to choose than Greek. It’s often the direction I take for satisfying and comforting dishes, like pastitsio and moussaka. For these times, I refer
A while ago I pulled out all of my Italian cookbooks to locate a specific pasta recipe, which I never found. But perusing these cookbooks gave me an opportunity to bookmark recipes and remind me of some I’d already bookmarked. One cookbook was Molto Italiano by Mario Batali. Mario Batali is one of those chefs
Short ribs are fatty beef ribs, cut literally into short pieces. They sometimes referred to as flanken style, to differentiate them from spare ribs. When short ribs are braised, the meat becomes soft, tender, and velvet-like. Similar to pulled pork, the tender texture of prepared short ribs is why I love this cut of meat.
Recently I was talking to my husband and mentioned that I thought it was silly for food bloggers to post about smoothies. I mean, you really don’t need a recipe for a smoothie, and besides – it’s just a drink. And then he reminded me that I post cocktails on my blog. Touché! But, in