Say that 20 times fast.
I made a soufflé. I was determined. I had a 102 degree fever and I made a souffle nonetheless. That should tell you how determined I was.
So although this may seem like a strange journey with strange pictures taken by a semi-delirious girl, I can guarantee you will see a soufflé…
When you have eighteen chickens and thirteen Guinea hens in your life, there are a lot of eggs to contend with. It is definitely a nice problem to have. I went on a quest recently to find eggs in the store with yolks as bright as the ones my chickens produce, and I have yet…
My grandmother and great-aunt had an apartment together on the top floor of 34 Morton Street in New York City in 1941. It was a nice walk-up apartment building, and they paid $80 for it.
They were very frugal, and so had various dishes they cooked together that they considered their specialties. One was called "Slum…
I think of any stock as liquid gold... the sure path to tastier food. And as you know by now, I like to use as many parts of the animal that I eat, as I possibly can. So this Thanksgiving, my turkey carcas became a lovely stock, that made the house smell like Thanksgiving all…
I recently received an email from Grandma Pellegrini. Yes, she does email now, she has a gmail account, and most recently a Facebook account, and is quite good at it. She is also good at ordering interesting things on amazon. Mostly cooking equipment. Just the other day I walked into her kitchen and a new…
I had a pork chop yesterday. I was dining alone, and I ceremoniously made myself a proper meal. I took a visit to the butcher who had all sorts of glossy selections piled high in the coolers, and I settled on a pork chop, bone-in. It was a good choice because it was well aged, and came from…
One of the first little bits of wisdom I learned when I decided to get serious about cooking, was how to make garlic paste in 30 seconds. It was a revelation and I thought, "Wow! These are all the shortcuts that pros know!" So then I began to work in professional kitchens and was peeved to see…
These are some very fine treats. The kind of thing that leaves a lasting impression. The kind of thing that becomes seared into your mind the moment your teeth chomp down on that first bite and the sweet, salt, and tang begin to crawl along your taste buds. That is why they are called Devils…
In preparation for my book... I've been testing out quite a lot of recipes. These I like to call "Bananas Foster Cupcakes," because they celebrate cream and rum and cake in three lavish bites. (There's cream inside!)
I've discovered that to get a truly unbiased opinion on a recipe, it is best to set it in the…