Browsing Tag

brook harlan

Inner Beauty

Pizza is great, but inside a pocket it can be even better. This is a bit of an over simplification — a calzone is so much more than a pizza pocket. While the outer crust is pizza dough, the inside can be so much more than just random pizza…

Great Chicken!

There is something special about a smoked chicken — crisp skin with moist and juicy meat that bursts when you bite into it. There are many methods to smoke chicken, but here are a few techniques that guarantee great chicken every time.…

Buttering Up

L.G. PATTERSON I love butter. I don’t use it all of the time or on everything, but most dishes benefit from good butter. I paid a little less than $10 for a 2-pound salted Amish butter roll. The price recently increased by $2 and…

Opa!

If you’ve been to a farmers market lately, you’ve probably seen an abundance of spinach — one of the first crops of spring with so many uses: spinach salad (warm or chilled), omelets, creamed spinach and stuffed pasta, to name a few. One of…

Happy As A Clam

L.G. PATTERSON This time of year, you need a hearty soup, like chowder, to keep you warm. There are many varieties, but New England clam chowder is my favorite. Once you learn the method, you can substitute the clams for corn, or…

Always In Style

Shrimp is a great party snack or just to munch on while watching a movie at home. You don’t have to buy cocktail sauce in a jar; most ingredients you probably have at home. You can easily make a sauce that meets your flavor preference.…

The Day After

There is a general rule people follow when buying a raw turkey for Thanksgiving: You need about 1 pound of turkey per person if you are buying a whole bird (with bones), or one-half pound per person if you are buying a boneless breast or…

People-Pleasing Panzanella

L.G. PATTERSON Everyone has bread that has gone stale or become too dry before it’s all used. Real bread, without additives, dries and becomes stale within a few days. Don’t toss it out! You can make breadcrumbs, bread pudding and…

Go Fish!

Fish tacos are a great summer dish. They are a nice change from the everyday grind. You can use fish that you caught or lean white fish from the market. There are enough varieties of toppings that you can make just about anyone happy.…

Guac Talk

Food editor Brook Harlan demonstrates how to make the perfect guacamole. L.G. PATTERSON Avocados have a mystique about them. Why do they look like dinosaur eggs? How do I get into them? How do I tell if they are ripe? In the…

Pudding It On The Line

Real bread — without any additives to make it retain moisture without molding — will stay moist for only a couple of days. It will start to dry out and, in a day or two, become hard as a rock. If you don’t want the bread to be a total…

Twist & Shout

I love good soft pretzels, but they are a little hard to come by if you’re not close to a bakery that makes them fresh. A good beer, a soft pretzel, and some mustardayonnaise (equal parts course mustard and mayonnaise) and you are set for…

A Winter’s Tail

L.G. PATTERSON It seems like every culture has its own twist on oxtails. An oxtail is not necessarily only from an ox; it is the common name given to the tail segment of a cow, ox or steer. Any culture that eats beef has numerous…

Squash Any Doubt

L.G. PATTERSON Winter squash doesn’t actually grow in the winter; it becomes ripe in late summer and early fall. Once ripe, the skin has thickened and the squash is ready to store for the long winter. There are many varieties of…

Getting Rid Of Gluten

For some, just the mention of “gluten-free” has them shuddering at the thought of a bread-deprived and pasta-less existence. Although some people are not able to eat gluten due to a medical intolerance, there is a growing debate on the…

Cooking With Mussels

Mussels are not a common dish that people cook at home. There’s a misconception that they are complicated to prepare. The truth is, you clean them and then steam them. Everything else is just fluff (adding flavors, salt and other…

Easy Does It

There’s no need to tend the fire, baste or wrap the brisket. You can go from a fresh brisket to a tender, great-tasting brisket in about 18 hours with only about 30 minutes of work. The Brisket A brisket is one of the nine primal cuts…

So Far, Tso Good

General Tso’s Chicken (aka Tsao’s) is one of my most favorite “Chinese” dishes, but you won’t find it in China. The dish is thought to have originated in the early 1970s in New York, created by Peng Chang-kuei, a Chinese chef from the Hunan…

Truffle Versus Truffle

Truffles or truffles? There is a difference. Many people have no idea what a truffle is. Every time they hear truffle, they think of a chocolate truffle or of the truffle shape. Actually, truffles can be grouped into three categories.…