Books for the cook

For those of you looking for possible gifts for the cook, here’s a list from The Washington Post  of “The 31 Best Cookbooks of 2016”. I’d add to the list (even though some weren’t published just this year): Dandelion & Quince: Exploring the Wide World of Unusual Vegetables, Fruits and Herbs, Michelle McKenzie, Roost Books, 2016 Bitter: […]

Read more

Make ratios work for you

It’s unfortunate that we’ve learned to view recipes as something to be followed rather slavishly.  That’s not the way cooking works since there are so many variables in ingredients available.  If we can get out of that habit, then we’ve made a huge stride in cooking for one. I’ve talked about Pam Andersen’s How to Cook […]

Read more

Trying a new recipe….

As much as I’ve talked about improvisation in the kitchen when you’re doing single-serving cooking, I do occasionally like to have a recipe, at least for starters.  Trying to cut a recipe serving six or eight to one-person size is really frustrating.  The major ingredients are not that hard to do–it’s the seasonings that are […]

Read more

Oven-braised lamb and garbanzo beans

It’s another grey day–unseasonably warm, but at least not hot, sticky, and terribly humid today–the kind of day when you need to smell something cooking–long, slow, and tantalizing.   I found lamb shoulder chops on special (2-1/2-pound package) at the grocery store, I decided to try the lamb/garbanzo slow-cooker thing in the oven since it’s […]

Read more