I made butternut squash the other day (you’ll see the recipe soon) and the recipe called for braising. I followed the recipe, but due to my ignorance with braising, I didn’t realize the amount of liquid in my pan was too low. The time it took my squash to cook more than doubled. [...]

Posted in Techniques 4 Comments »

If you’ve seen Iron Chefs dice onions faster than you can peel one, you may be wondering how they do it. Unfortunately, I can’t answer that; I don’t know. I do know, however, that the proper grip on food when cutting is imperative for improving both safety and speed. It is [...]

Posted in Techniques 5 Comments »

Maintaining a kitchen that facilitates cooking without special preparation or shopping for every meal is a vital part of incorporating cooking into your everyday life. If I have to run to the store to buy food to make a real dinner or just boil a pot of boxed macaroni and cheese, I usually choose [...]

Posted in Stocking the Kitchen 6 Comments »

So, today is St. Patrick’s Day, a day to start your drinking before the sun rises and not come home to an intervention. I will not be partaking, however, as I already celebrated at Miami University’s Green Beer Day last Thursday. In case you missed them on Saturday, here are two links for [...]

Posted in Other No Comments »

This is a simple, yet delicious pasta sauce that is quick and easy to make with ingredients you will usually have on hand.  It means Garlic and Oil in Italian, so one prerequisite for  this dish is a love of garlic.  This recipe is for two people; feel free to double or triple for more.
Begin [...]

Posted in Recipes 4 Comments »

Welcome back to another edition of breakfast links. This upcoming week is final exam time for me, so I get to study all weekend! Hooray! But at least spring break will mean lots of cooking and writing.
Here is an interesting trailer for a new documentary called King Corn, which examines the corn [...]

Posted in Links No Comments »