Feed your family. Feed your soul.
Until I moved to Chicago I was unfamiliar with Korean BBQ, and the dishes associated with the cuisine peeked my interest. One of the most talked about restaurants is Cho Sun OK, in my favorite Lincoln Square neighborhood, where on a weekend the lines run outside filled …read more
“A perfect plate of risotto should flow like lava if you tilt the plate.” I love this description from J. KENJI LÓPEZ-ALT’s serious science behind risotto. J’s book The Food Lab – Better Home Cooking Through Science – has become a favorite at home, with tried and tested …read more
For Carli, our social media intern from The Cove School, one of her independent living goals is to learn how to cook. The path to transition isn’t always straightforward, and as Carli noted in her letter last week “it is hard!” She’s burned pans, and, both …read more
We are often asked about cooking for one, which can be a challenge in a slow cooker if you aren’t batch cooking for yourself. Whether it’s a working lunch for myself, a meal for a college student or single retirees, the pressure cooker setting is …read more
These delightfully simple Eggs en Cocotte were a quick fix to the disaster that struck my kitchen yesterday. I made such a mess of an entire bundt cake experiment in the Instant Pot.
French Onion soup is a classic recipe which we first posted more than 5 years ago. The reason for a refresh is because we’ve had our heads buried in our Instant Pots over the last few weeks, developing new recipes for our Peapod meal kits.
Last week in our test kitchen I cooked my way through 7 1/2 lbs chicken thighs, 4 lbs pork roast, 1 1/2 lbs red lentils and 1lb of French green lentils. In contrast, this week it’s a very different scene and not a meat product …read more
We couldn’t let the 52nd Super Bowl go by without a knock out recipe for ribs and wings, with a twist.
We’re just coming out of the Specialty Food Association 3 day Winter Fancy Food Show in San Francisco. A great show for us, and the highlight had to be when Meg received her Leadership Award from the Association. The recognition drew folks to our booth who …read more
It is customary after the Winter holidays that we introduce light recipes in January that complement many folks desire to rebalance their bodies.
I have the good fortune to live on one of the longest streets of independent shops in Europe, the Gloucester Road, an old coaching route between Bristol and Gloucester.
On my travels this week I’ve come to Northern England where I’m discovering the delights of locally sourced venison meat from Yorkshire. In my home landscape of hills and dales, there is a lot to be celebrated.
