I never dump the rest of the pot. The next day I have a refreshing pick-me-up. (more…)

I once dumped an entire pizza, top side down, in the bottom of the oven. Table salt was the logical “buster” of smoke, smell and hefty cleanup. (more…)

Got a recipe that calls for unsalted or salted and you’ve got the “other one”? There are ways to work around the salt (or lack thereof). (more…)

I use apples for two purposes: cooking, and topping with peanut butter or cheese (Granny Smith only). I can’t remember the last time I ate an apple on its lonesome. (more…)

Forget to defrost tonight’s chicken in the fridge? No sweat. (more…)

My favorite cake is chocolate, and the frosting has got to be peanut butter. When you’re running against the wire, though, frosting can be a messy, lengthy task. (more…)

Got some going-soft bell peppers in the fridge? Don’t toss them quite yet. A little kosher salt, olive oil and basalmic vinegar does the trick. (more…)

The other night I had some defrosted, cubed chicken that beckoned, “Cook me, or throw me out.” In an effort to savor every dime of food in the fridge, I whipped up a make-shift bourbon sauce and turned on the heat. (more…)

Following the belief system that if it looks great it will taste better, a golden brown, crispy turkey skin makes all the difference in the world. That deep color tells our senses it’s just got to be good. (more…)