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
It’s like a cheeseburger… in a roll! So familiar, yet so cosmopolitan.
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.
I never used to be much of a chili enthusiast, but this recipe is now the recipe I make when I make chili.
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 …
“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…”
We were shocked to learn that spam is actually edible, and doubly shocked to find it’s great in sushi.
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 …
Beef and Barley Stew, and the kind-of-crazy story of my first time cooking it.
Pomegranate-marinated tri tip with garlic gruyere cauliflower. Oh, and the ingredients are on sale at Whole Foods. Ta-da!