Broth and Stock: Truly Making Something From Nothing
Homemade stock is the heart of a good soup, and using your own broth really adds a special something to soups and stews.
Homemade stock is the heart of a good soup, and using your own broth really adds a special something to soups and stews.
Billy Joel, a Nebraskan plumber in Alaska, and why you should never joke about ranch dressing at an Italian restaurant
Fannie Farmer’s influence and cookbook are both still around today, in an age where culinary is a hot entertainment commodity and the entirety of human knowledge on the subject is available with a quick search on your phone or computer.
Realizing that since all humans must eat, food can be the most unifying things
Believe it or not, you can make some amazing pulled pork in this thing. It’s not the same as bbq cooked for hours in a smoker, but it’s still pretty fantastic.
Delve even deeper into the well of American crapulence.
Burt and Natasha Likko prepare for a Thanksgiving feast that promises to be a bit… eccentric.
Is there a better summertime barbeque than pork back ribs? Learn how to make pork back ribs the Burt Likko way. Or use the comments to explain why your ribs are superior.
Sweet lessons learned over several seasons of picking and preserving fruit: a primer with pictures.
It’s Linky Friday and now you have a way to malinger productivity while reading random links embedded in wry comments that are only funny after you read the articles!
A lean, inexpensive cut of beef: a London broil. A simple rub: truffled salt, black pepper, cayenne pepper, ground savory, and garlic. Sous vide at 124 F for ten hours. Char with torch or...