by Brian | Aug 25, 2017 | Dessert Digest, Really Simple, Recipes
In the summer, we take out Pie by Ken Haedrich, put it on the kitchen island, and check it out day by day. Ken has a recipe for All-Strawberry Pie calling for 4 cups of strawberries. The great thing about pie making is the flexibility of those fillings. We had a cup...
by Brian | Aug 12, 2016 | News, Really Simple, Techniques
As you can see, dinner was good. Really good. Fresh pasta, eggy and rich. Summer peas from the farmers market. Grated cheese from Italy. You don’t see the bottle of wine, but it was good too. Suzi and I made the pasta. We love that task and enjoy using...
by Brian | Nov 11, 2015 | Dessert Digest, Really Simple
What? You don’t like pumpkin pie? Golly, what happened to you? I can’t imagine a Thanksgiving without that iconic pie. But, but, I can understand. You may not be a pumpkin pie fan — I will be blogging some recipes soon to change your mind. Or, or,...
by Brian | Jan 16, 2015 | Food History, Really Simple
If I say “spaghetti” then what word is triggered in your brain? For many of us, “spaghetti” is synonymous with “meatballs.” Like Macaroni and Cheese, spaghetti and meatballs are inseparable and, of course, universal. The truth is...
by Brian | Jan 12, 2015 | Cookbook Review, Cookbook Reviews, Really Simple, Recipes, Techniques
Gaby Dalkin is the blogger behind the popular and beautiful WhatsGabyCooking.com. Absolutely Avocado is her first departure from screen to print and extends her dashing portfolio. You can subtitle Absolutely Avocado as The Avocado Bible for here you will find history,...
by Brian | Jan 12, 2015 | Cookbook Review, Really Simple, Recipes
Carrots are an odd veggie. Yes, you can eat them raw, although it might challenge a weak crown in your mouth. Face it, carrots are dense and hard. So the tendency is to cook them long, often in the presence of lots of butter and sugar. The resulting product tastes...
