Cooking in the Caribbean

Caribbean cooking introduces all visitors to some truly distinctive flavors through the addition of spices and other ingredients like mangoes, coconut, lime, cassava, papaya, yam, guava, and peppers.

Why I Cook For 87 People

My step daughter always teases me when I use the number 87. It’s my “exaggeration number”, meaning that every time I exaggerate something I use the number 87. Even though I enjoy cooking, I’m all about efficiency and speed when it comes to preparing the next dinner; which is why I cook for 87 people. I find this easiest to accomplish in my crock pot.

Cottage Cheese Made From Real Milk

The buttermilk left from making butter can be used for baking or making cottage cheese.

Don’t Judge a Knife by Its Cover

Is a more expensive knife better than one that’s less expensive? You might think so but this article on knives shares a heartfelt story about a father who loves giving gadgets and a daughter who learned that you can’t always “judge a gadget, or in this case a knife, by its cover.”

Real Butter From Real Unhomogenized Milk

There is something very satisfying about making your own butter from milk that has not been homogenized. Especially if that milk has come from cows that were not full of BGH.

Corned Beef Contains No Corn

Have you ever wondered what corned beef is? Do you know why it is called corned beef? Have you ever made it from scratch? The process may surprise you.

The Language Of Cooking Lessons

The insertion of French words to the English language made cooking terms more complicated. With the dominance of these French people in the area of fine cuisine (another French term!), it is not so surprising that numerous terms have been included now in the language of cooking.

Save Money By Cooking At Home

Today most women work out of the home to make ends meet. Yet even with two incomes coming in, there are a lot of households that are struggling to make ends meet. Once great thing we can do to solve the money crunch is to stop eating out so much and do more cooking at home. It is estimated that families and singles eat out an average of four meals per week. That is an increase of 23% from just a few years ago.

The Art of Pizza Making – Review

The Art of Pizza Making is the real deal. The author covers every step of the pizza making process and tells you exactly what you have to do to make exceptional tasting pizza with just the right crispness and texture.

The Settlement Cookbook: An Immigrant’s Guide to Assimilation

The deep, dark recesses of the brain of any student of early 20th century American history should light up, tingling, when they compute the importance of “The Settlement Cookbook” and the Settlement House, established by Lizzie Black Kander. Both the concept and the woman made an indelible mark on America. Conceivably the most successful fundraising cookbook in American history, “The Settlement Cookbook” has been revised into 40 editions, has sold more than 2 million copies, and still funds charitable projects to the present.

Secrets to Pickling at Home

One of the great things about pickles is that anyone, and I do mean anyone, can make their pickles easily right at home.

Cooking – Too Hot to Handle

Every food has what is called a ‘critical temperature’ – a temperature at which the food being heated loses its nutritional value.

Summertime Says Barbecue

As the weather gets warmer many of us turn our thoughts and stomachs to that great past time, the barbecue. We all know there is that time of the year when suddenly the mouth watering smell of someone barbecuing begins to waft across the neighborhood.

Crock Pot Cook Book – Stop Eating Cereal or Fast Foods for Dinner

Many times after work we don’t have the energy to cook so we eat poorly. Here’s some crock pot tips to get out of the cycle of fast foods and poor eating.

Fannie Merritt Farmer – Mother of the American Cookbook

When a person, whether a foodie or just someone appreciative of good, well prepared food, thinks of delicious, innovative meals, the name Fannie Merritt Farmer springs to mind. If for nothing else, she was revered by millions for her innovations in the manner in which a recipe was written. Her successes led to the public calling her the “mother of level measurements” or “the pioneer of the modern recipe.” Her story is one of determination in teaching the public that one did not have to be a professional chef to live an ideal life in the kitchen and around the house.