Cool Stuff – Food + Drink

How to Caramelize Onions

On Friday when I was showing you my adventures in thin crust pizza, one of the ingredients that I unloaded onto the crust was caramelized onions. And then it dawned on me that maybe not everyone knows how to caramelize onions… Do you know how? Do you want a quick little demo? Hm… I’ll take your silence as a yes. If I were to just go about my life throwing […]

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Thin Crust Pizza & My Biggest Secret

I’ve been keeping secrets from you. Well, just one wonderful secret. This is the woman who is responsible for my love of food: She took care of me when I was young. She would pick me up from nursery school and bring me to her house and sit me at the end of her long wooden table so I could watch her cook. She cooked every day. She still does. […]

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How to Cure Salmon and Other Fatty Fish

This is the time of year when a lot of your proteins are in the freezer, since in many places, it is the “in between” season. One of my favorite things to do in these months is cure meat and fish. If I can manage to do it before it hits the freezer even better, but you do what you can. Salt curing inhibits the growth of microorganisms by drawing […]

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How to Render Duck Fat & Other Important Matters

I rendered some duck fat and wanted to tell you all about the glorious experience. I plan on using it in all of my recipes, from pie crusts to steaks to milkshakes. Just kidding. Sort of. I made the rendered duck fat and have step-by-step instructions over at my “second home“… I just had too many boxes and filing cabinets and needed to spread out a bit. It’s much more […]

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Root Soup & Polenta

Because she loves you, Grandma Pellegrini made you a Valentines soup. She even put hearts in it. It’s a work of art. And because he loves you, Gordon snapped some photos of it. And because I love you, well… I’m just writing to tell you about it. I can’t take any credit. I can just share. This is a root soup, colored with red beets. It is delicious, I have […]

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How to Preserve Meyer Lemons

I’m taking matters into my own hands. After yesterday’s post, no one asked for a lesson in preserving their fruit. I’m deeply hurt. Just kidding. I’m going to teach you anyway. Because I love you. Even if you don’t love me. That’s just the way it is. I saved this pickle jar. I’m so glad I did. Because it turned out to be a very useful preserving jar and I […]

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Chicken Tenders

Chicken breasts are hard to get right. Chicken tenders though… well that’s a different matter altogether. A lot of protein tastes better when it’s cooked low and slow. You can still get the brown crusty outside if you play with the fire… These are perfect for you Super Bowl watchers this weekend.You know who you are. Your guests can use their fingers. It’ll be great. And if you’re still clinging […]

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Grandma’s Pudding

Grandma Pellegrini has these faintly pink glass bowls in her house. She’s had them since the 1930’s. She and her sister (my great-aunt) lived together in New York City when they were working girls. I like that she still has them. She served me a pudding in them that I would like to tell you about, because it was a spectacular pudding. She has a way with puddings, she really […]

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Yellow Corn Bread with Grandma P.

A few weeks ago Grandma Pellegrini sent me an email. Yes, she does email. She also does facebook. It is the dawn of a new era. She said: “I’m just sitting down to enjoy my soup and my latest triumph in the kitchen.  I decided this morning to put my various cast iron baking pans to good use.   It entailed a major restoration, cleaning, and seasoning.  After several hours of […]

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Red Quinoa Salad

Guess what this is… I’ll give you one clue… It’s not a leotard. Okay, I’ll give you another clue… Now guess? Okay, okay, geez, one more clue! Red quinoa!!! If you’ve never heard of it before, you’re not alone. It’s been slowly rising to stardom recently but hasn’t reached full celebrity status yet. It’s a grain-like crop grown for its edible seeds. It’s considered a “pseudocereal,” whatever that means… not […]

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