Chef Husband: “I picked up some corned beef to make Reubens. Do we have any sauerkraut in the fridge?” Mrs. Chef: “No, but we have cabbage and I can make a quick kraut!” After a year of learning at the… Continue Reading
In terms of ease, making bouquet garni bags filled with dried herbs and seasonings is right up there with the simplicity of forcing bulbs for gifts, which we featured last week. Classic bouquet garni are little bundles of dried herbs… Continue Reading
This “Encore” article was originally published December 24, 2016. Today I talk with Randy Plummer, someone I respect as an excellent cook and retired caterer, but also someone whose specialty is prime rib, a meat that intimidates the heck out… Continue Reading
Doni’s note: This is a Thanksgiving encore column with some of my favorite recipes. Different year, but we’re doing another Thanksgiving potluck, which makes me very happy. I’m bringing gravy, the cranberry relish and yeast rolls. I may have mentioned… Continue Reading
Suddenly, I noticed the scent of garlic and clams were filling the air. Could it be? Is Chef Husband making chowder? It has been a really long time since I’ve had clam chowder. Back when we owned our last restaurant,… Continue Reading
[s2If !current_user_can(access_s2member_level1)] Only paid subscribers have access to our site’s lead stories, as well as the Convo Cafe. When you become a recurring subscriber, you will have full access to all lead stories as well as the entire website. Plus,… Continue Reading
Recent Comments