Month: November 2015

Happy Thanksgiving

dbfa1f0cdc1f2f4cf5bbc4f9dd83888dKnowing full well, that you will be in the throws of cooking, entertaining and eating tomorrow, this week’s post is coming out a day earlier than usual. But before I tell you what is on my mind, let’s get a few housekeeping items out of the way. As you might have already noticed, we have launched a new look-and-feel to the site. It is more dynamic, colorful and puts emphasis on pictures. Hopefully this appeals to you. I’ve also added a “Why We Cook” and “What We Cook” page so that you can peruse all of the previously posted information in an easy to browse fashion – and there is tons of it! Inspiration is what drives my new set-up. It’s also time to let you all know that my fearless co-leader Jessica has decided to step out of our project, focusing on her own career. While she will no longer be actively involved – and hasn’t really for quite some time – Jessica will continue to be by my side as we define the strategic vision for this site. I couldn’t have done it without her! Come and cook with us!

Continue reading “Happy Thanksgiving”

What’s a Broad Fork Anyway…

IMG_4431Never judge a book by its cover, certainly not a cookbook. Although that’s exactly what I did when my friend sang the praises for the book Broad Fork. Maybe selling something as “Southern Food” wasn’t really the best way to my old-continent heart – and palate. I spoke – and reacted – too soon. Once I tasted a few of the wonderful dishes in this book, I became a believer and fan of Hugh Acheson. Come and cook with us! Continue reading “What’s a Broad Fork Anyway…”

I Like my Potatoes Sliced, not Mushed

IMG_4196There are few things more quintessential to German cooking than a traditional potato salad. It’s the standard fare served along meats such as Wienerschnitzel or pork roast. Unlike it’s American cousin, German potato salad is dressed with broth instead of mayonnaise, making it a delicious choice that happens to be healthier, too. Come and cook with us! Continue reading “I Like my Potatoes Sliced, not Mushed”

The WHO, What and How on Meat!

IMG_4277Last week’s warning issued by the World Health Organization judging processed meats clearly and red meat probably carcinogenic was no good news for anyone who likes meats, including the meat industry. What to do? Let’s look at the study in more detail and face the fact that more plants and less meat is generally a good idea for one’s health and the world around us. If you love meat a lot, you might want to skip the rest of the story… Come and cook with us! Continue reading “The WHO, What and How on Meat!”