12 months ago
Some things are more important than others when it comes to cooking tools and equipment: knives, cutting boards and pots for starters. Take knives for example…when I was starting out, …
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Spring. It gives you a feeling of hopefulness, no? Me, I’m hopeful for asparagus. And peas. And oh yeah, rhubarb! (And tulips, peonies, hydrangeas…)
This post is a super simple one: a few of my favorite spring recipes. If you make these once, they will be in the rotation. Promise.
Recently, when my friend Lisa had me over for dinner and said we were having Cooks Illustrated’s White Chicken Chili, I was excited. Lisa is a very good cook (and amazing baker!) and I knew it would be fantastic. And, it was SO GOOD. I cleaned the bowl and wanted more, but I was polite. Thankfully, Lisa sent me home with some leftovers and about two weeks later, I made some for myself. I turned down the ‘heat’ a little bit, but other than that, I followed the recipe.
I’ve written before about Cooks Illustrated. I have an online membership (just $35 per year) and I use it all the time. I used to be intimidated by the magazine, but then I just dove in and it’s amazing. I’ve learned about different cuts of meat, how to grill, the best knives and more. What I love best about cooking is that you can keep learning as you go – whether it’s about cooking techniques, tools or ingredients. Cook’s Illustrated and America’s Test Kitchen are excellent sources for all these things. Read More
I’d always been told that making risotto is a bear. All that stirring, stirring, stirring. Blah, blah, blah. How do you know when it’s done?? But thanks to the wonderful folks at America’s Test Kitchen, I’ve found that it’s not that hard. Risotto actually is your friend. Read More
Amy with chickens Dottie and Millie
You pretty much either love ’em or hate ’em. I used to be completely wigged out by them. I think that having a job cleaning them at a seafood shop might have scarred me a bit. (Thanks, Billy.) My mom has loved them forever. Me, I’ve got texture issues – biting into a soft, yet crunchy LEG of a crab?
Um, no. (Then, fast-forward two years…) Read More
While I can still get strawberries and rhubarb, I’m making this! My chickens will be happy – they love strawberry hulls more than anything… Read More
The Charm City Cook, Amy Langrehr, shares her tale of lunching with the Barefoot Contessa cookbook author.
Hi! I’m Amy Langrehr, also known as Charm City Cook. I grew up in rural Baltimore County, and now I live in the heart of Baltimore City. This suburban-to-urban migration has influenced nearly every aspect of my life as a food writer and cook. Learn More »