This unusual whiskey sour recipe was taught to me by Dot Lessard, who is from Rumbly, MD. It may sound strange to mix together lemonade and beer, but in fact this is a classic combination called a shandy. To make 4 drinks 6 oz bourbon whiskey 6 oz. frozen lemonade concentrate 12 oz. ordinary (but Read More …
This style of cooking chicken originated in the former Soviet Republic of Georgia and was widely popular throughout the former Soviet Union. It is obvious why it was popular since it produces a very flavorful tender chicken This is a modification of a recipe in The Guardian newspaper in the UK, from a book entitled Mumushka: Read More …
When I returned to the US in the early 1980s after 3 years working in Thailand, one of the first things I bought was a Little Chief electric box smoker from Luhr-Jensen. The smoker came with a small recipe book, and one of these recipes has become a family favorite. The name of the recipe Read More …
Bacon is another example of a food which takes a lot of elapsed time (over a week) but very little work time. It is also essentially a very straightforward product, which in the past was something which a lot of ordinary farmers made as part of the annual rhythm of life. This particular posting Read More …
There are two basic types of food in Japan, washoku (traditional Japanese cooking) and yoshoku (Japanese adaptations of western food). When I lived in Japan one of my favorite examples of yoshoku was Japanese potato salad. It differs from American potato salad in a number of ways, most especially the type of potato used. In Read More …
Now that I have moved to the Richmond area, I am working on increasing my Southern cooking skills, and what could be more Southern than buttermilk biscuits! This is a very simple dish, and like all simple dishes good ingredients and good technique make a difference in the final results. The two key techniques are Read More …
Pizza is a classic example of a food which takes a lot of elapsed time to do well, but almost no actual work time. It is also very scalable, and can be made nearly as easily for one, for four, or for a bigger crowd. Here is my standard white dough recipe which I have Read More …