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Cheddar biscuits

If you’re a fan of Red Lobster, then you’re well aware of the existence of the restaurant chain’s signature Cheddar Bay Biscuits. If you’re a fan of John Oliver, then you also know that Red… Read More »Cheddar biscuits

In praise of egg batter

Eggs, milk, flour. Three basic staple ingredients, that when mixed together in different proportions give you a range of different results. The starting point is Yorkshire puddings: a ratio of 1/2 cup flour to 1/2… Read More »In praise of egg batter

Mix up your bread

One thing I really encourage is to be able to make bread at least five or six different ways. By that I don’t mean a half-dozen riffs on a loaf of bread; I mean bread… Read More »Mix up your bread

Collard greens

I recently learned how to make collard greens. I will admit to being very nervous about approaching this, since it’s such a cultural staple in southern cooking; southern cooking is definitely not something I grew… Read More »Collard greens

Survival bread

There are foods that derive from a rich culinary tradition, and there are foods that people make to survive. Boston brown bread is the latter; it dates back to the earliest European settlers in New… Read More »Survival bread

The pot thickens…

I just posted a new lesson on thickeners, mainly powdered starches, that are used to thicken sauces and sometimes soups. This was a recurring theme across the Asian stir-fry sauces that we recently published here.… Read More »The pot thickens…