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Cooking with Brook

Fantastic Fried Chicken

I am not sure if I’ve ever met a person who didn’t like fried chicken. Not everyone loves fried chicken, but most will chow down if it’s at a cook-out or Sunday dinner. That being said, you need a go-to recipe. I am by no means saying this…

Steak Savvy

Photos by L.G. Patterson Cote du Boeuf, ribeye, Scotch fillet, cowboy ribeye, Delmonico, tomahawk, or whatever you want to call a steak from the rib primal section of beef. There are nine primal sections of beef, only three are…

Indispensable Ricotta

If you have ever eaten lasagna or cannolis you know how indispensable ricotta is in many recipes. Ricotta has become common enough to find in most grocery stores, but it might only come in small packages — and might set you back a bit.…

To Heaven and Back

I can’t do beignets justice nor have I met anyone that could do them as well as Café du Monde in the French Quarter of New Orleans — though this recipe is close. The inside is so soft and pillowy with a crisp skin doused in powdered sugar.…

A New Take On Chili

Take a break from the high acid of tomato chili with white chicken chili, which has many of the same flavor profiles and spice, but adds a whole new dimension to an old favorite. MEAT You can use ground chicken or turkey,…
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