cooking

Over the weekend I visited with a friend to do some work on a project we've undertaken for a couple of years. Beautiful home and quite an adventurer. He made Pannekoeken for us and it was so good I have to share it.

Cooking with fresh herbs and using what I thought were great oils from the grocery store had me wishing for more. Then I remembered about the rustic olive. The Rustic Olive is 'Duluth's ONLY Premium Olive Oil and Balsamic Vinegar bar' according to their Facebook page.

This is pure genius!! This guy travels with a few things to prepare food but, for the most part, uses things found in a hotel room to make meals. In this episode, he puts together a steak dinner with salad, noodles, veggies, and a medium rare steak with special sauce.

It almost goes without saying: Halloween is the pumpkin farmers time in the spotlight.  If any one thing is synonymous with the October holiday it would be a big, bright-orange jack-o'-lantern.  As widely-celebrated as Halloween is, it seems like most families have at least one (or more) of these orbs somewhere in their house.  While it's uncertain when the tradition of carving pumpkins for Hallow

The popular Food Network TV show Diners, Drive-In's, and Dives has visited the Twin Ports a few times in the last couple of years.  The travelogue series is hosted by Guy Fieri - who, according to rumors vacations in the Northland (I'll protect his privacy by not disclosing the supposed location).

One of my favorite foods is Lasagna. In fact, just the other day I had a conversation about the best ways to prepare and eat Lasagna. You have to have a ton of cheese on it, and it's always better the next day. If you like lasagna like I do, you will love this recipe.

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!