One glance at the cover of "Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook" had me doing a double-take. My head spun and my eyes widened the same way as dogs in Disney's "Up" when they hear ""Squirrel!!!"
For some, preparing a good ol' American meatloaf can be a messy hassle. It's not any easier for me, but after the aromas drift through my house and my meatloaf finally exits my oven, I remember why I made it and am willing to make it again in a week or two.
The Internet age sure has changed the way we go about finding recipes and connecting to cookbook authors.
Decades before fat became a bad word and years before he'd become a teenager, my youngest brother, Robert, hated fat. I'd watch him from across the dinner table as he struggled with a dull knife to trim every visible piece of fat from a steak.
St. Patrick’s Day reminded me that you don't have to be Irish to love corned beef and cabbage. Add a side of boiled potatoes and you've got a sensational combination.
I love pizza.
How long has this affair been going on?
I've never been more happy to admit I was wrong.
Carrie Vitt has quite a story to tell and the ending turns out to be, well, good and delicious.
But it didn't start out that way.
It's been six months since I showed sugars and refined carbohydrates (even whole grain wheat) the door.
If you know how, you can bend recipes around to fit whatever diet plan you're on.
"Sure Don," you murmur, "it's easy for you, a guy who has been writing about diets and creating recipes for more than two decades."
More people begin exercise programs and weight-loss diets in January than in any other month.
If you already belong to a gym, you know that’s true because right now you can’t see the equipment or exercise instructors for the swirling crowds of new members. You also know that by the end of February, those crowds will have thinned out considerably.
Save the turkey for Thanksgiving. For me, ham means it's Christmas.
When you gaze into your crystal ball, do you see yourself on New Year’s Day smiling because you fit comfortably into the same clothes you’re in right now?
Just a few weeks ago I ventured out into unknown (to me) cooking waters and sailed through making dinner with a slow cooker. My results weren't half-bad for a first-timer, and that experience showed me why some folks love their slow cooker and can't get through a week without setting it and letting it simmer-away while they're at work.
I launched my slow cooker adventure without a cookbook as a compass for guidance. To make future slow cooking forays easier I wanted a reliable cookbook that could make my slow-cooking learning path less bumpy. Turned out, Cook's Illustrated's American Test Kitchen has published two slow cooker cookbooks in the past three years.
When my first column appeared almost 20 years ago I looked a lot younger and was confident that the low-fat way I’d lost more than 100 pounds was the healthiest way to lose weight. Here it is 20 years later and I now know that fats were not the unhealthy culprit I thought they were.