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Cook it.

Who doesn’t love mac ‘n cheese? Besides the lactose intolerant, of course. And if you don’t like mac ‘n cheese because you don’t like cheese, then I have nothing more to say to you. Up until this birthday dinner, my mac ‘n cheese was always of the Kraft variety. I remember due to a NMO exacerbation several years ago, I was on corticosteroids whose main side effects on me are insomnia and increased appetite. Often accompanying these appetite changes were strange cravings, and during this particular round of steroids, I

Aahhh…even the post title can make one salivate. In my last post about chicken fried foods, I talked about the Luby’s $2 Thursdays, which I have yet to try. Since then, I found a chicken fried chicken recipe online and watched a Travel Channel “Food Paradise” episode on deep-fried foods, and it was only a matter of time before I busted out the cooking oil. And then came along my friends’ request for comfort food. Perfect. Before we get to the anticipated recipe, did you ever gaze at a Cracker

In my 31 years of life, I have never carved a pumpkin. I’ve lived a deprived existence. This Sunday, however, a few of us are getting together and doing just that. Not only are we making jack-o’-lanterns, we are going all out and making caramel apples too. (I would bob for apples but my occasional lockjaw will prevent me from winning at that game, and if you know me, I must be excellent at everything I do.) With Halloween being around the corner and the start of autumn, I have

We recently hosted another birthday dinner at our house. This time, the guests of honor were another two friends from our wedding party: Karen and Daniel, both October babies. Daniel requested comfort food, and Karen toasted to that. October is also a good time to start cooking up that comfort food–as I mentioned in my previous broccoli cheddar soup post, we start craving comfort foods as the weather cools. I never truly enjoyed clam chowder until seven years ago during a trip to San Francisco. Being that it was my

With half a bottle of chardonnay still left over from our wedding, I’ve been looking for recipes that call for dry white wine. In addition to using it on the scallops a la Julia Child and the mushroom risotto, I found this recipe online. It is also a good opportunity to use up the last of those ripened tomatoes from your garden. I am eating the leftovers as I type this entry, and the dish tastes even better after a day in the fridge. Remember, if the Blind can Cook

Welcome to the second installment of the course in Pasta. Perhaps even more intriguing than choosing and measuring pasta are cooking and eating it. I know I like my pasta cooked al dente, but what exactly does this mean? Al dente means “to the tooth” in Italian and refers to the doneness of pasta, risotto, or vegetables. It suggests a firm resistance when bitten but not soft (overcooked) nor hard in the center (undercooked). So how do we cook this perfectly al dente pasta? Read on… Cooking Pasta: Pasta should

Most of us started with pasta when we first learned to cook. Spaghetti with a jar of Ragu or whatnot. Just heat and serve. Or if we were feeling especially adventurous, we’d add some sauteed onions or mushrooms or ground beef. That was exactly me in my second year at college when I lived in my first apartment complete with its four-by-five foot kitchen. More than a decade has passed, and while my pasta repertoire has stretched beyond spaghetti and jar sauce, I realized I still did not know exactly

Did you know that as the weather cools, our bodies start craving comfort foods? I think there are two reasons for this. First of all, cooler weather reminds us of the holiday season (Thanksgiving and Christmas) where comfort foods are served. Secondly, our bodies experience a physiological change in external temperature, and hearty foods help our bodies warm back up. (Okay, so I pulled this last reason out of my butt, but I’m willing to bet there’s something to it.) So here is the first of many comfort recipes to

I first encountered kosher salt some years ago when I bought my first Barefoot Contessa cookbook and noticed most of her recipes specifically called for kosher salt. At the store, I picked up a box of Morton kosher salt, and I never went back to regular table salt again. Personally, the only reason I liked kosher salt better was because it’s not as salty as the iodized version I used to buy in cardboard canisters. But in writing this post, I dug around online and discovered why cooks like to

**This post is for Danny (even though your fiancee will loathe this dish).** One of the best spinach artichoke dips I’ve ever had was at Houston’s Restaurant. Then one day, I came across this recipe on my favorite recipe website, and I had to try it. I hadn’t been to Houston’s in so long that I can’t really compare the two, but this dip was delicious nonetheless. Even better, it’s simple to make. Definitely file this away in your box–it’ll make for something good and easy to serve at a

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