As 2017 slips into the history books, it’s time for the annual “Best Of” post!
Here are the 10 recipes and technique posts that YOU, dear readers, visited and revisited the most. From re-heating your favorite burger, to Julia’s most famous dish, to the best fried chicken…ever.
They’re all here!
PS ~ If you haven’t subscribed to my updates, let’s start the new year off right, and sign up now! 😉
I love doing this recipe in my cooking classes, just for the look on my students faces when I tell them we’re going to make “microwave chicken.” But really, we’re making poached chicken, we’re just using the microwave as the heat source. This is a great technique to shave some time off dinner prep, by multitasking while the chicken cooks.
Her goal in choosing this dish (as mine is in The Home Chef) was to demystify what was, and still is, considered one of the most delicious meals you can make, and thereby demystify cooking in general.
Well, I can’t speak for all, but I can tell you, this guy had a blast cooking Pasta alla Carbonara (recipe below) on AM Northwest yesterday morning!
Easily, the best egg dish I’ve ever had, and it’ll be the traditional Christmas breakfast at our house from now on!
Light, fluffy, savory, ethereal…like eating an egg-flavored angel!
This one was no surprise, as it’s been in the top ten list every year since it posted after my Kenmore Grills demo at RibFest!
Sticky sweet, spicy goodness…with just a breath of fire! And…trust me on this, MUCH easier to make when there isn’t a live audience and 3 television cameras in your face!
As you know, we often include crock-pot and slow-roast recipes in our weekly meal plans, so we have a LOT of practice doing conversions!
In the sincere hope that nothing as glorious as a Double Double Animal Style is ever eaten chilled, or even worse, microwaved, I give you…
How to reheat an In-N-Out (or any) burger to (almost) as good as new!
This is a taste of my childhood, as it was a taste of my father’s childhood.
It’s so good, and I love it so much, that I pulled my poor old dad out of a well-earned retirement to cook up a huge batch for our wedding rehearsal dinner.
It was, of course, a smashing success (she still said “yes” the next day…)
I’m going to say, right up front, that there’s no replacement for a deep, rich stock that’s simmered for hours, pulling every bit from flavor out of the meat and veggies, and into the liquid.
However, there are easier ways to do it, and this is my favorite…using the crock pot!
Part syllabus, part autobiography, part call-to-arms, The Home Chef is about the rapidly evolving landscape of cooking in America, and how to cook real food, the best food possible, in your own kitchen, and more importantly…why you should.
Filled with insider tips and tricks from the professional kitchen, hundreds of links and resources to (free) professional level education, and easy to follow instructions from a professional cooking instructor, The Home Chef: Transforming the American Kitchen is culinary school for the home cook.
Everything you need, and nothing you don’t, to take your own culinary creations to the next level, while saving time, money, and waste doing so.