Nov 6
I send Christmas gifts to people who live at a distance, and though I like the personal touch of wrapping presents myself, I trust the guys in the catalogue business more to ship things guaranteed to arrive in one piece. Read more
There were the recent publicized discussions about rinsing chicken, and then came a salmonella outbreak traced to a poultry processor in California. As a result, there’s a lot of fear about buying, cooking, even eating chicken. Rumors are flying and I’d like to help clear the air, and add a couple of really good chicken recipes, guaranteed for safety, to get you all back in the groove. Read more
For something that can have a real impact on our lives, the Farm Bill has stayed remarkably under the radar. In the past eighteen months, I’ve heard only a couple of mentions of it on the news, and am willing to bet just a small percent of Americans know about it. Read more
I was in a check-out line yesterday, when the man behind me ruefully surveyed his purchases and remarked that he was going to try to make bruschetta. Read more
I couldn’t believe my ears the other day, when a celebrity chef, guesting on a talk show, recommended using raw egg whites in a recipe. This is in the midst of the “rinse or not to rinse” chicken debate, and that chef, I seem to recall, was on the nay side. Read more
It’s funny how something can sit in a drawer for years, used regularly, but not so frequently that it’s kept in sight. Then suddenly, it’s the topic of a couple of conversations, causing you to stop and re-evaluate its importance. Read more
The past two weeks, I’ve been talking about easy dinner solutions, yet haven’t mentioned the easiest and perhaps most economical food of all—the hot dog! Hot dogs have been a bone of contention for years. Are they just fun food, or a valid entrée ingredient? Read more
In the past week, I’ve heard two talk show hosts mention that they liked a fish dish and wanted to learn to prepare it but were at a loss as to how to remove the skin before cooking. Read more
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