Monthly Archives: March 2010

As much as I love (love, love) fried food, this is one of my all-time favorite ways to cook chicken. This is my entry into Breakstone's Triple Churned Challenge. You can vote for my recipes daily—and be entered to win $300!

Making your own bread is also really easy to do. It takes a few hours to make bread from start to finish, but most of that is for the actual rising and baking. There's very little real hands-on time. This recipe makes two one-pound (i.e. standard size) loaves of bread.

Making butter at home is surprisingly easy to do. All you need is fresh heavy cream—and maybe a little salt, if you want salted butter. That's it. (No, really: That's it.)

OK, this started with a recipe I spotted in Cook's Country magazine for easy chocolate ice cream. You know I'm a sucker for unusual, short-cut recipes that promise delicious results. I couldn't resist giving it...

If you're looking for a little last-minute inspiration in your own kitchen, here's a collection of recipes to help you throw together an Irish-inspired feast of your own, including several that feature Guinness stout.

Here's my take on a popular recipe for Buttermilk Cluster rolls. These rolls are crusty on the outside, soft and moist on the inside—and dotted with bits of bacon and toasted pecans.

(Last updated: November 2021) This drunken cranberry orange compound butter is the perfect addition to any holiday or special occasion table.  The stuff is just too easy to make—and too darned good. What is compound butter? If...

It's easier than you might think to make potato chips at home. These particular chips are skin-on, thicker than usual, asian-spiced crunchy bliss. And? They take about 10 minutes to make.

Contrary to popular belief, souffles are actually pretty easy to make. You just need to follow a few rules—and not breakdance in the kitchen when they're in the oven.