Crabs are the second most popular seafood after shrimp. With the fishing limits put on Dungeness crabs, there is now a glut of King crab legs available to fill the gap. What exactly is a King crab? The delicious giant crustacean has ten legs, the front two being pincers, and can easily weigh over 10 […]
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Slow Cooker Cassoulet
Cassoulet is a dish that typlifies French home and bistro cooking and has somewhat of a legendary status among gourmands. As for most French cooking, it is a regional dish originally from the South West that has become popular all over the country and is standard bistro fare, or even bought canned. It is comfort […]
Julia Child’s Mustard Marinade for Lamb
One of the best marinades for lamb ever concocted. You won’t need another one–ever. From Julia Child’s most wonderful tome, The Way to Cook, which is the go-to gift for any cookbook lover you need a gift for. Julia considered this her best book. My Aunt Joan in North Carolina has won 3 cooking contests with this […]
Equipment and Method: The Way to Cook Everything Stovetop and Oven
There are two basic cooking categories used for all foods: moist heat (steaming, poaching, braising, and boiling) or dry heat (baking or roasting, broiling, grilling, deep frying, pan-sautéeing). All meats, poultry, vegetables, eggs, grains, and fruit are cooked by these methods. Moist heat seals in flavor and no extra fat is needed to cook. Dry cooking utilizes fat or a high temperature […]
Beth Hensperger
Not Your Mother’s® Slow Cooker Cookbook Beth Hensperger’s career as a prolific food writer and educator began when she was named guest cooking instructor for the March 1985 issue of Bon Appétit. She has gone on to author more than twenty cookbooks, including the best-selling Not Your Mother’s® series. Her other cookbooks from The Harvard Common […]
The Microwave: Miso Soup
Miso is a fermented soybean paste that is a staple, along with soy sauce and tofu, in Japanese cuisine. It is salty in nature and thick like nut butter. It is made from soaked soybeans, grains, sea salt, spring water, and a fermentation starter called a koji, sort of a mold like used in making cheese. The […]