For Edesia's sake, DON’T call it Carbonara! I’m told that geniune Italian handbags are pricey affairs with counterfeits galore at every turn. The same applies to various “authentic” dishes from around the globe, Italy included. And you know Italy, I get it. I totally understand why you’d want to protect a national culinary treasure like Pasta Carbonara. I’d be just as picky … Read More →
Rich & Golden Calories For A Cold January You know those piles of discount panettone that popped up on Boxing Day? Don’t pass them by. For the low, low price of a couple bucks you can have phenomenal French toast well into the new year. For the uninitiated, panettone is a decadent Italian holiday tradition in bread form. Rich in butter and dried … Read More →
Skip the pastry for a change and give your grater a workout with this potato crust quiche technique. If you choose your pan wisely it will do most of the hard browning work for you. Ideally a 10- or 12-inch cast iron skillet is used for its heat retention however any similarly sized pan you … Read More →
An Egg By Any Colour It’s Easter weekend and that means eggs galore. The unmatched set above comes from completely unmatched chickens up the road. Being the skeptic that I am, completely blind taste tests have been done over the years and I can confirm that shell colour has zero impact on final taste however a chicken’s diet most certainly … Read More →
Modern Poaching Science Bad news – I’m terrible at making poached eggs in a pan of water. Good news – I like egg drop soup. If you’ve ever struggled with the old fashioned method of poaching eggs, these handy gizmos might save your breakfast. I tried all the tips before I found these new-fangled gadgets. Salt the water. … Read More →
You'll Have To Trust Me That It Was Pretty. And Delicious. (edit: I forgot to take better photos after it cooled and before I got hungry for pie. Which honestly is most of the time.) No one really knows how chess pie got its name. Late comers have tried to bend the southern accent into justification (“It’s jest pie, Uncle Jed”) but the bottom line is … Read More →
Never Settle for Boring Chicken I’m a big curry fan. The concept of simple spices blended and stewed together for a long time to create something greater than the parts has found its way into the culinary traditions of most cultures on the globe. From the famous versions of India to the tropically inspired creations of Southeast Asia to the … Read More →
