Sticky, Gooey, Creamy, Chewy

When I served this Buffalo Chicken Dip last weekend during the play-off games, the hungry football fans at my house went wild! In fact, Mr. SGCC told me not to bother making Buffalo wings anymore because this dish was easier to make and eat, and was just as delicious. …

One thing that has always fascinated me is the art of making charcuterie. For years, I have longed to learn the craft of salting, smoking, curing and drying large, fat-laden slabs of meat. I’d even bought a copy of Michael Ruhlman and Brian Polcyn’s, definitive tome on the subject, …

As a little girl, I perceived my mother’s kitchen as a mysterious and intriguing place where sights and smells and sounds converged to become yummy things for me to eat. Of course, I understood nothing about the art and science of cooking. I only knew that after the swooshing …

I’m really enjoying this new little group, French Fridays with Dorie. So is Mr. SGCC. He likes that I’m cooking real food, and not just sweets. I like that too, but I also like that if I get really busy I don’t have to participate every week. It takes …

Mr. SGCC is not exactly what you would call a gastronome. Don’t get me wrong. He loves to eat and appreciates good food. But, local and sustainable are words he doesn’t normally associate with with that food. He doesn’t care if his chicken is free range or if his …

Every family has its own unique set of traditions. These traditions are the glue that binds one generation to another. Those revolving around food are often the ones that seem to stand out the most. It’s no wonder. Food nourishes not only our bodies but our souls as …

Pasta con le Regaglie is a classic example of Cucina Povera, or Cooking of the Poor. At first glance, it looks like a lovely bowl of pasta dressed with a rich, chunky, meaty sauce. And, that is exactly what it is. Except, that the meats in question are chicken livers, gizzards and hearts. That’s right - livers, gizzards and hearts- better known as offal and more delicately referred to as giblets. And, do you know what? They are delicious!

Though I’ve never had the pleasure of visiting any of his restaurants, Thomas Keller certainly needs no introduction to me. I’ve been hearing about and reading about his genius in the kitchen for years. His multi-award winning, three Michelin star rated flagship restaurant, The French Laundry, is legendary. …

There’s a lot of Sandra Lee bashing that goes on in the “Foodie” world. Come on, admit it. We’ve all snickered at her cute little outfits that she matches to her kitchen decor in every episode. We’ve giggled at her seemingly unnatural preoccupation with fancy, fruity cocktails. We’ve chortled …