Around this joint we eat lots of bread and lots of noodles. My son is still a no-condiment man so his panini will be pressed plain. (How he can choke down such a dry sandwich I will never know.)
Read Moreblog posts
Me! You! Us!
Perfecting your talk, refining your essay and polishing your service until all elements of you disappear might be obvious tactics, but they remove the thing we were looking for: you.
Read MoreWaffles and Pears Welcome Autumn!
It Ain't Just a Kernel, It's the Whole Dang Cob
My rendition of French Onion Soup is a sort of bread bowl gone wild. The bread won't hold the soup so the whole shebang has to lounge in a rimmed bowl. The bread gets soaked, the cheese is a melty mess and the soup salaciously sops them both.
Read MoreKeeping On Keeping On with Food Trucks
A recent story about food trucks published in Kernels and written by me. I so enjoy this topic.
Read MoreWhat to Make with a Crepe
Several crepes, actually. You can buy 'em in the produce section and they are pretty darn good. Not as good as maman's à la maison, but close enough. Stack 'em up with lots of spinach and a nice egg crème. Cuit, tranche, serve.
Read More"Cook This Now"
Long before Cook This Now made its way to my kitchen, as a regular Times reader I was a fan of Ms. Clark’s recipes. She apparently preaches what she practices, and I have made a practice of following her lead. Seasonal, available, simple, splashy but unfussy…If these descriptors excite you, you are her made-to-order cooking demographic. Count me as one of her sheep.
Read MoreAs American as apple dumplings, the cooking of Chef Andrew Little, at Sheppard Mansion in Hanover, Pennsylvania, reflects deep pride in the heritage of South Central Pennsylvania. Land of the Pennsylvania Dutch, barely 50 miles from Baltimore, Philadelphia and Harrisburg, and another stone’s throw from Washington, DC and New York, the undulating hills of this stretch of mid-Atlantic is rich in agricultural and culinary resources. Chef Little is at home, and it shows.
Read MoreBe Mine
This recipe is mine, as in, I created it for the Wheat Foods Council. My first recipe development outing with these folks was a complete pleasure, a twelve-recipe pleasure. Lovely to be home, in my one-turn kitchen, thinking and cooking and thinking. About waffles, pasta, crepes, croissants, cinnamon rolls and...did I mention lasagne? Pretty darn fun.
Read MoreLaunched!!
I'm super excited about the launch of the Wheat Foods Council's new site. And proud of my contributions. Several features were penned by me - In the Spotlight, a profile of chef David Guas, Books That Cook, a review of Joe Yonan's recent release "Serve Yourself", It's Tool Time, and a craft column, Decorate Your Tree.
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