AndyTalk: Pomelo, the Good Fortune Fruit
Part of the pomelo’s charm is its size, so I’m inclined to add them at the last minute, so that the people eating my salad are part of the process.
Part of the pomelo’s charm is its size, so I’m inclined to add them at the last minute, so that the people eating my salad are part of the process.
See Also: AndyTalk: Errant Knifery AndyTalk: Cooking Without a Net Every January, people make resolutions that, as a practical matter, have a lot in common with a snowball in Hell. I’d like to suggest some gentle resolutions that will make anyone with a little motivation a better cook. There are…
See Also: AndyTalk: The Surprising Lesson In Olive Oil Cake Even more than hors d’oeuvre, a New Year’s party needs dessert. Ringing in the New Year with something sweet symbolizes the wish for a sweet year ahead. Besides, if you’re celebrating late into the evening a little sugar rush never…
See Also: AndyTalk: Why You Should Make Pizza From Scratch AndyTalk: A Hard Cheese Is Good to Find Would you like a couple of crowd-pleasing recipes with less than five ingredients each suitable for New Year’s Eve or Christmas? Think dates, which happen to be the closest thing to candy…
See Also: AndyTalk: Toaster Envy AndyTalk: Top 10 Things for the Cook in Your Life Holiday gifts for people who like to cook should be easy, but to the uninitiated a store stocked floor to ceiling with cookware is an obstacle course. The goal is to buy a gift that…
See Also: AndyTalk: Potato Latkes Can Be Trendy … Really – Six Ways to Celebrate Hanukkah in Metro Phoenix I want to share a recipe that didn’t work. Actually, part of the recipe worked, and part didn’t. I’ve been nibbling at the good part for a couple of days, but…
See Also: -AndyTalk: Potato Pancakes Can Be Trendy… Really -AndyTalk: A Hard Cheese is Good to Find There’s something about the aroma of apples and spice. Even in sunny Arizona a cup of warm cider soothes the soul, calms the nerves, and welcomes guests in a wonderfully primal way. If…
AndyTalk: Apples mean Autumn AndyTalk: The Winning Combo of Cauliflower and Mayonnaise Every year I ask myself why persimmons aren’t more popular. They’re usually in the smallest bin in the produce aisle (although they’ve been at Costco and Sam’s this year). The Fuyu varitey, which is what I’ve seen so…
See Also: AndyTalk: Sugar Plumps Cellulose I conducted a parsnip poll. I asked a group of 18-year olds in a recent cooking class how many of them had ever eaten a parsnip. When the response was a sea of blank faces I backed up and asked how many of them…
You need pie on Thanksgiving – or at least something shaped like a pie.
It takes a steady hand and a little nerve to hack into the armor-like skin on a butternut squash. Luckily, the skin is the only thing hard about butternut squash.
See Also: AndyTalk: A Tale of Two Ground Beef Substitutes AndyTalk: Baby Bok Choy, Your New Favorite Lentils are easy. People have been eating lentils for about 10,000 years. Your cave ancestors cooked lentils with no modern conveniences. This means that you, even in the most ill-equipped kitchen, can master…
See Also: – AndyTalk: Autumn Means Apples – AndyTalk: The Trouble with Balsamic Vinegar Ounce for ounce nothing offers flavor as rich and intense as hard cheese. As cheese ages it loses water, concentrating its flavors. While aged cheeses don’t melt as well as creamier young cheeses most of them…
Apples in shades of red, pink, gold and green are a great addition to all sorts of savory recipes. They add crunch, sweetness, maybe some tartness, and depth to whatever’s cooking.
I’m sharing three baby bok options that take less than 10 minutes from start to finish. In any of the recipes you can use full size bok choy, cut into one-inch pieces, but it’s less tender and will take four minutes in the skillet instead of two.
My Chocolate Bruschetta is like cinnamon toast on a hefty dose of steroids. How good is it? Sandy (AndyFood’s sous chef) is a vegetarian who aspires to veganism. This dessert trumps her vegan inclinations every time. She always has a slice.
I’ve made the cauliflower rubbed with olive oil and I’ve made it with butter. Mayonnaise is, hands-down, the best way to coat the cauliflower.
Does mock beef actually mock beef? Or, does fake beef really do justice to the image in which it was created?
A Caprese Salad is as classic and iconic as a blue blazer or a little black dress. All three invite personalization according to taste. In other words the salad is capricious.
The question being begged is what happens when you cross a fig and a pickle.
See also: AndyTalk: How to melt Chocolate See also: AndyTalk: Garlic and Gadgetry When my family got its first microwave, I’d come home from school and make myself rubbery faux enchiladas almost every day. I was more enchanted with the process than the product. In culinary school, there was no…
See also: AndyTalk – Errant Knifery See Also: AndyTalk: The Five Most Common Kitchen Mistakes, Starting with Gray Meat Everyone’s done it. We start to cook after a quick look at the ingredient list. We heat the pan, and while it heats dice the onion. We add some oil and…