Tag "Cooking"

Lunch

Karine’s “Wacko” Story About Bacon, Books, Movies and More

“Remember when you were a kid and you woke up on a Sunday and could just stay in bed all day and read? I wish I was having one of

Nutrition

Karine’s Apple Recipes Recos

So, my phone died while I was at my twins’ do-or-die playoff hockey game with five minutes left in the third period while I was texting friends and family with play by

Round-Ups

Karine Talks Meal Planning (Again) And Her Kids Pick Their Dinner Faves

Yesterday, I posted about my undying love for Ceri and Laura and how their meal planning strategies have changed my life forever. (If you missed it, I forgive you, however

Dairy

Kale Chicken Salad with Blueberries, Pecans and Goat Cheese

From the beginning of this website’s life, kale has really been Laura’s thing. I mean, I liked it well enough and understood its nutritional benefits but to be honest I

Chef's Notes

Chef Notes: Brown butter, baby

Who doesn’t love butter?  I’m talking about the real deal, not margarine, not real butter mixed with olive oil, and not some “healthier” blend of oils made to taste like

Articles

Chef Notes: Perfectly Poached Eggs

Egg cookery seems like it should be very simple. I mean, how difficult can it be to cook something so basic. Well, if you watch any of the competition cooking shows you’ll

Articles

Chef Notes: Pan Sauce Magic

What do roasted chicken, sautéd pork chops, broiled fish, and pan seared steaks all have in common? They all leave you with a gift on the bottom of the pan.

Articles

Chef Notes: The Perfect Bowl of Pasta

If you’ve gotten a bowl of pasta that was mush you know how disappointing poorly cooked pasta can be. Your heart was set on a beautiful bowl of spaghetti only

By Ingredient

Chef Notes: The Art of Risotto

I love a good risotto.  It can be a an appetizer, a side dish or a main dish.  It’s so versatile yet we treat it like a special occasion dish. 

Seafood

Chef Notes: Mussels

I came to love mussels when I moved to New England.  I started slowly, first I would only sop up whatever buttery, garlicky broth was left after my fiancé Al