Learning how to hold your knife, place your fingers and feed the ingredient into the blade may determine whether you still have all your fingertips or not. Ouch!
Roasted pork belly is one of my earliest attempts to recreate a restaurant dish. The chef gave me his recipe and his secret ingredient. Easy!
You will want a food processor, sooner rather than later if you make large recipes and cook frequently. Notice I said want, not need. You can grate, slice, dice and chop by hand. In fact, if you are working with small amounts it’s the quickest and easiest way. For the big jobs with large quantities, there’s nothing easier than a food processor.
The origin of the Old Fashioned lies somewhere in the murky past, between 1860 and 1880. Some give credit to the Pendennis Club in Louisville, Kentucky.
I love cheese grits, especially these with a smoky, spicy flavor. It’s a favorite and I made a batch by special request for a group dinner recently
Benedictine is a cucumber flavored cheese spread made only in Kentucky. The taste is divine – and addictive. Learn to make it here.
My knives are the most important tools in my kitchen. You might believe you need to purchase a large, expensive set of knives. Contrary to the ads from big-box retailers and cooking shows, you don’t need fourteen knives and a storage block. Just a few well chosen knives and a sharpening rod will suffice,
I’m not really a dessert junkie. That said, I tasted this years ago in Northwest Arkansas and have craved it ever since.