A place for men (and other cooks) to learn short cuts and secrets to everyday cooking.
Polenta is a kind of cornmeal mush that originated in Northern Italy as peasant food. But in the US, it’s served at upscale restaurants as a gourmet dish. The reality is somewhere in the middle. It can be a basic porridge, not a lot of flavor, or a high end,Read More…
Tuna Tartare – Don’t be afraid to prepare raw fish. Go to a store that carries sushi-grade tuna and work quickly when you are cutting the fish. This recipe is easy and tasty. The Asian flavors of ginger, soy, jalapeno and lime juice accentuate the clean, silky taste of theRead More…
The second appetizer from our Grilling Dinner Party is a Grilled Pizza. If you have never grilled pizza dough before, you may think it would just sag and drip all over the grill when starting to cook it. The opposite is true. As soon as the dough hits the hotRead More…
Every once in a while, we need to take a break from eating meat. But what to serve? Here are a couple of recipes together that form a nice meal. The first recipe is a Pan Roasted Asparagus soup, taken from the NY Times Cooking Section. (https://cooking.nytimes.com/recipes/5937-pan-roasted-asparagus-soup) It takes lessRead More…