How To Cook Like Your Grandmother

Okay, so most people don’t know the Roman numeral for “50” is “L”. Is that any reason not to use it as the title of the biggest sporting event of the year?

Yeah, I guess it is a pretty good reason, actually. BUT! This post isn’t the biggest sporting event of the year. It’s just a pointer to some good snacks you can make to go along with the biggest sporting event of the year, so that’s my title and I’m sticking to it. (more ...)

The teen likes to eat just as much as I like to cook. I figured it’s time for her to learn her way around the kitchen.

She loves when I make hash on the weekend. Whatever meat is left over from the last few nights’ dinners, and some potatoes or beans and we’re good to go. (more…)

Jenn went to a local diner recently and saw something on the menu that took her back: Coconut French toast. She worked at a pancake house in college that had them on the menu. But she never tried them, because there were about 500 other things on the menu.

So now, a mere [mumble] years after college, she finally tried it. She must have liked it, because she ran out and got the ingredients to make…

Writers are taught that there are only seven basic plots, and every story is just a variation on one of those. Recipes work the same way. You’ve got savory, sweet, salty, sour, bitter, crunchy, creamy, chewy … umm … oh, colorful … and … that’s about all I’ve got. And with food you have to combine several of the basic components to make a good dish. No one wants to eat a bowl of salt, after all.

So if you've ever got too much of something and you're looking for a way to use it, just ask yourself, "What else is similar to this, and what do I make with that?" Match savory for savory, salty for salty, and you can swap out ingredients all kinds of ways.

This week I was making pulled pork, and as much as we like it my family can't go through seven pounds of it without getting burned out. I've done pulled pork nachos before, and that's where inspiration struck: Instead of just replacing the chili with pulled pork, I'll make the chili with the pork!

On holidays, my wife cooks like an Italian grandmother. You could show up unannounced with a family of five and we’d have enough for everyone … with leftovers. So of course for Easter she cooked and colored 4½ dozen eggs.

I needed a way to start using them up. Introducing … The Deviled Egg Bar. (more…)

Some people do a very light-bodied pea soup that’s good for hot summer nights. This recipe is rich and hearty and makes a great lunch on a cold, rainy day. (Have I mentioned lately that I live in Cleveland?) (more…)

I love omelets, but I prefer the onion and pepper cooked a little. Usually this means cooking the veggies first, scooping them back out of the pan, putting the eggs in and putting the veggies back. Last week I thought to myself, “Hey, self. Why don’t you just pour the eggs over the veggies?” Why, that’s a fine idea, self. Thanks for thinking of it. (more…)

Having overnight guests is a great excuse to make a big batch of cinnamon rolls. But sometimes you only want one or two. With a little advance planning, this recipe will keep you in fresh-baked rolls for weeks. (more…)

Do you like small, reasonably-sized cinnamon rolls? Use the recipe I just linked to. Want those big, unreasonable ones they sell at the mall? I got you covered. (more…)

What’s the difference between a burrito and a “wrap”? Beans, I think. That’s about the only difference I can see. That and wraps are usually cold, although not always.  This version – a special request from the 12-year-old – really is some refried beans short of being a cold burrito. (more…)

Ever wonder how they make cookies in all those cool shapes? They punch them out through a template. Did you know you can do the same thing at home? Yup, and it’s pretty easy, too.

You don’t have to use a cookie press with this recipe. You can just roll them out and use a cookie cutter. (more…)

I can’t remember whether I ever heard of buckeyes before I came to Ohio, either the candy or the tree. Spend any time here and you’re bound to come across both meanings. I’m going to bet, though, that more Ohioans have seen these than the real thing.

They’re basically like a peanut-butter cup, but because you pick the ingredients you can get much better quality. The Krema peanut butter I use has…

Everyone does chicken wings and chicken nuggets, but maybe you just aren’t into chicken? Don’t you deserve a shareable, dipable* little meat snack? (more…)

This versatile dip works on vegetables, chips or meat; it only has six ingredients; and it takes about five minutes to make. (more…)

Apparently there’s some sportsball thing coming up this weekend that people like to use as an excuse to eat snacks. I’m good with that. Here’s some ideas. (more…)

Paul asked if he could do Jenn’s pumpkin bar recipe at the church bake-off. Well of course he can!

First place on his first try. This is how you make the next generation of cooks.

I’m not real big on holiday traditions. Colored lights and cardboard decorations just don’t interest me all that much. But food related traditions, like the Thanksgiving spread or an Easter ham? Yeah, those I’ll do.

I first heard about Hoppin’ John from Michael Ruhlmanseveral years ago. It’s supposed to bring luck in the new year. But because I’m not a traditionalist (I might have mentioned that…