cooking

I cook a lot.  People (especially co-workers) tend to come to me for advice on how to make their time in the kitchen a better experience.  My tips are pretty basic - but they usually result in an eye roll or two.  (Hey - if you don't want to hear the truth, don't ask - right?)  I usually start by suggesting that they use the freshest-possible ingredients and never - I mean never - use a box mix; 

Hey! We are back at Farley's Family Restaurant, and Kelly did not disappoint us with his choices of food to serve us while we were there. Also, a fun healthy choice for a snack from me, and Matt offers a great idea for stretching out an old favorite for dinner.

One of the summer-time staples of a lot of outdoor barbecues and picnics is the simple Potato Salad.   And while recipes for Potato Salad vary in quality and ingredients, most fight one battle:  Preventing them from getting watery after they've been made.

This will come to no surprise to anyone who knows me well:  I have a strong distaste for box-cooking.  Nothing - and I mean nothing will ever taste better than something you've made from scratch.  That means toss the brownie and cake mixes, the pizza crust packets, the pancake powder, and the pre-made cookie dough and make your own.  That's why you have flour, sugar, fats, and seasonings in your k

The peppers we generally refer to as "green peppers" are actually Bell Peppers and contrary to their name aren't all that "peppery" in taste.  They generally come in four colors:  Red, orange, yellow, and the ubiquitous green. But how do you pick one out at the store?

I don't get wrapped up in the whole celebrity chef thing.  Most of what comprises the schedule of the Food Network bores the heck out of me and I never watch it.  Quite frankly, if I see one more competition or challenge show I'll rip the knobs off of their Viking range!

As the resident "foodie" at work, I often field food-related questions.  Today, a co-worker asked me a question that I thought was a good one and I thought I would share the answer.  The question was:  Can I substitute half-and-half for heavy cream in a recipe?

In the last few years, aluminum cookware has been frequently discussed as having negative effects on our health.  Whether it's Alzheimer's or even heart issues, aluminum has developed a bad reputation.  At the same time, aluminum has remained a popular source material for cookware like pots and pans.

A month or so ago we had the story about the Wisconsin man who was arrested for driving under the influence and blamed the beer-battered fish that he had eaten. In that case, the authorities believe that the gentleman also consumed alcohol with his meal.   Now comes the story from York state about a woman who has a food-related product to blame for her drunk driving arrest.

Every year around this time, I'm asked to compile a list of great gift ideas for people who like to cook.  As the resident "foodie" in the building, I guess I have some insight into what's trending (or sometimes more importantly what's not trending) in the culinary world.

With the Christmas season here, chances are you're doing more baking than any other time of the year.  And while cookies tend to always be popular, many people bake special cakes for the occasion as well.

Talk to any chef worth his or her salt and you'll learn that cast iron is king.  Or is it?