Betty Crocker teaches us to extend meat with Bisquick, remove the arteries from a cow’s heart, and create steak where once there was none
MEAT COOK BOOK 1967: Cheese-Stuffed Hamburger Roll
It’s like a cheeseburger… in a roll! So familiar, yet so cosmopolitan.
MEAT COOK BOOK 1967: Wiener Winks
Did the American home cook of the 1960s really have it as bad as it seems? I’m going to find out by cooking from Better Homes & Gardens MEAT COOK BOOK.
A Little Chili
I never used to be much of a chili enthusiast, but this recipe is now the recipe I make when I make chili.
Roasting a chicken
I used to think that if you were “tightening your belt,” it meant you were making a decision to be more frugal from now on. I thought that somehow, the act of belt-tightening signified how strict you intended to be about sacrificing luxuries, the minute discomfort around your waist acting as a constant reminder of your thrifty new lifestyle. For …
Sweet Garlic-Chili Roasted Pork with Savory French Toast
“A good way to rehydrate peppers,” said the Internet, “is to place them in a bowl of warm water and wait. But if you really want them to be spectacular…”
The Spam Artist
We were shocked to learn that spam is actually edible, and doubly shocked to find it’s great in sushi.
Cookin’ Greek
Last weekend, I went to the Marietta Diner. Yes! The Marietta Diner! The one with the giant sandwiches, incredible pies, generous portions, and crazy-authentic Greek cooking! So guess what I ordered? Two fried eggs and a bowl of fruit. It was late, dude. I was not hungry. Naturally, I regretted my decision immediately, and felt even more remorseful in the …
Barley alive
Beef and Barley Stew, and the kind-of-crazy story of my first time cooking it.
Pomegranate Tri-Tip Steak with Gruyere Cauliflower
Pomegranate-marinated tri tip with garlic gruyere cauliflower. Oh, and the ingredients are on sale at Whole Foods. Ta-da!