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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Take two friends and add a love of food and exquisite taste and you get Kinderhook Snacks. Marie Stratton and Katie Horn take snacking seriously and Baltimore absolutely should be thanking these creative, …
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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

Figs…

They always seemed a little too exotic for me. Too fancy pants. I didn’t grow up eating things like figs – we were more of a steak and potatoes kind of family. But the older and wiser (yep, I said wiser…) I get, the more I want to try new things. So, when I discovered fig paste, I was intrigued. It was on a cheese plate at The Wine Market with Manchego cheese, honey, toasted baguette slices with olive oil, sea salt and pepper. It was the best flavor combo, so simple and perfect! I was in love. Soon I was buying fresh figs at Trader Joe’s. I found a recipe for fig paste online and made a pint of the sweet and savory goodness, shared it with some friends and it was a hit, so I thought I had to make it again. But this time, I went a little crazy. I filled many, many  jars…and this time, PRESERVED it! (Feeling so domestic, hon.) Read More