Thoughts and musings of a former chef navigating the post-kitchen world.
Alright, one month of quarantine down. The curve must be starting to flatten, right? I’ll tell you something that’s NOT starting to flatten, though. My abs. Or what’s left of them. I’m getting a little pudgy being in my home for all this time. During …
Okay, where were we? Right, you can season your food correctly and you can cook a large roast dinner for you and your loved ones. Now let’s focus on a two-part technique that produces food that’s a bit smaller in scale, but is one of …
Now that we can all season our food properly, let’s talk about a type of cooking that is predominately done at home: roasting. For the purposes of this discussion what I mean is roasting a whole bird or a large cut of meat (a “roast”, …
It’s the start of a brand-new week, here in quarantine land. I think we’re finally adjusting to how life is going to be for the next little while. The first week was kind of entertaining and new, almost like a little staycation. Week two was …
Take a look at that chicken paprikash. Looks pretty good, right? Juicy chicken thigh, crispy skin, a rich and silky sauce, nice little egg noodles underneath. The photos came out great. You’d never know by looking at it that I’ve never made chicken paprikash before. …
It was grocery day yesterday, which means I’ve entered into a full week of cooking again, now that we’re all stocked up. We got a whole bunch of great stuff (except for flour, which I got from a helpful neighbor) and I’ve planned out a …
We’ve been eating a lot of pasta here at the Berman-Resnick Quarantine Ranch, maybe more than we should, but who cares, right? I’ve said it before and I’ll say it again: pasta is a beautiful, comforting dish no matter how you dress it, and that’s …
It’s a dreary, drizzly Monday and I don’t feel great. I’ve been in my house for about two weeks straight now. I’m going stir crazy and getting bored. There’s no sun coming in through the windows, and I feel down in the dumps. I’m stressed …
Here’s the scenario: you have a bunch of shelf-stable staples in your pantry. All the wonderful groundwork items we discussed yesterday. If you were hard-pressed to, you could even come up with a few dishes from just those ingredients. Really though, those items are just …
A while ago I wrote about some of my favorite tips and tricks I’d picked up over the years. Today I’d like to expand on one I think is really important right now, especially since for many of us money is tight, supplies can be …
