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…
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.…
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…
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…
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.…
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…