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Salem, MA
Sunday, December 17, 2017

Strawberry Brunch Tart with Thyme and Black Pepper

This is not a fancy tart. It's not one of those gorgeous, fresh-fruit-and-custard puff pastry things that looks like a piece of art. I'll make you one of those one of these days. Don't...

Fresh Herb Egg White Omelet with Black Olives & Sun-Dried Tomatoes

So recently, I found myself with a bunch of spare egg whites. (Stay tuned to find out what happened to the yolks sometime later this week...) I was starving when this happened. I whipped...

One Potato, Two Potato, Part 2: Duck Fat Hash Browns

What's the best thing about making duck for dinner? The leftover duck fat. At least, so says The Mouse. What's even better? Using that fat to fry potatoes. Mmmm, mmm, mmm. Right now, I'm not...

Basic Cooking: The Secret to Perfectly Cooked Hard-Boiled Eggs

Hard-boiled eggs? How about *hardly* boiled eggs? Now that's more accurate. (And that's also the secret to perfectly cooking them.) I make hard-boiled eggs the way my mother does. And she uses the same basic...

How to Make Buttermilk Biscuits

These are super easy to make. If you have a food processor or mixer, you can throw them together in less than 10 minutes. If you don't, it will take just a wee bit longer...

How to Make Buttermilk Pancakes

I've had a surprising number of people tell me they have a really hard time making pancakes at home. Here's how I make my buttermilk pancakes, which I whipped up for The Angry Chef just...

Simple Bacon and Cheese Omelet

I love fancy food. Really, I do. I love complicated recipes, exotic ingredients, and dishes that take three days to make. I have to admit, for all my gourmet inclinations, I also love all sorts...

Overnight Chocolate French Toast

If you find yourself with a stray loaf of chocolate bread in your kitchen, you can get into all sorts of devilishly decadent trouble with it. You could toast it and slather it with loads...

Bitter Triple Chocolate Bread

Warning: This is not an ooey-gooey, sticky-sweet bread. It's a kind of grown-up yeast bread. It's rich and dense—and is the sort of thing you can use to make out-of-this-world peanut butter sandwiches or decadent...

Old-Timey Sunday Waffles

These waffles are crunchy on the outside and egg-y and moist on the inside. The Angry Chef and I both like ours slathered with thin slices of cold butter and dripping with good, local maple...