Once in a while, every cook stumbles on a technique that transforms a vegetable from a tolerated item into a highly anticipated side dish. This technique which can easily be modified does it for broccoli and me. Admittedly I never hated broccoli, I didn’t love it, except in salads like broccoli almond salad, where the …
Heather says: Happy Pi Day! In honor of the date, I thought I would round up all the pie posts I’ve done over the last few years. To kick things off, here’s a Pie Crust Tutorial. By the fourth or fifth time I made pie, I felt like a pro. Hang in there for those …
Heather says: Winter will be here for a couple more weeks, it won’t be until April that the fun produce really starts to arrive. At least there is asparagus and broccoli. So I’ve continued to work with turnips and rutabagas for my Fearless Friday endeavors. This week, I tried out a recipe for scalloped turnips …
Heather says: Today I had the pleasure of appearing on News 4 WCIV’s Lowcountry Live, it’s a Charleston, SC area news and talk show. I was asked to demo the type of meals I’ll be teaching for Saturday’s workshop Cooking for 1 or 2, part of the You Can Do It series at the Center …
These are the simplest, pillow-soft, no-knead biscuits you’ll ever make. I’ve been wanting to try out coconut oil as a substitute for vegetable shortening in my biscuit recipe, but I haven’t been in a biscuit-making mood for months. Last night I celebrated meeting a deadline by making country-fried steak and there was leftover milk gravy …
Heather says: Laissez les bons temps rouler! It’s Fat Tuesday if you’re anywhere near New Orleans; if like the rest of the country you’re stuck with a more mundane celebration, you may know today as Shrove Tuesday or even as Pancake Day. Today we’re celebrating with this recipe for banana oatmeal pancakes. If you’re from …
Heather says: Fearless Fridays are about pushing our culinary boundaries, lately I’ve done well with purchasing seasonal vegetables, but the actually cooking the produce in a recipe part has been kicking my butt. I suppose I should cut myself a little slack, as I have been out of town. What have you done fearlessly in …
Heather says: Fearless Fridays are a chance for readers of this site to share what they’ve been trying in the kitchen. It doesn’t have to be fancy, all I ask is that it be a new recipe or a new technique. Share a link to your effort in the McKlinky or tell us about it …
Heather says: Winter can be a tough time for eating seasonally. Most of the vegetables are root or belong to the brassica genus (brussels sprouts, cabbage, collards). With the exception of potatoes, these usually aren’t the first ingredients a novice cook reaches for. This cabbage soup recipe is beyond simple, it’s not beautiful which is …
Heather says: This recipe for roast chicken tastes like effort marinated in herbs and vinegar. Really, it’s a throw together and toss in the oven kind of dish. I won’t tell if you don’t, sometimes I like to pretend I’m working harder than I am. The chicken can be set to marinate the night before …