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I prepared all this food. The written content and photographs are mine unless otherwise specified. I try out a lot of recipes from other sources, but always give credit where it is due. Of course, sometimes pages disappear, and the links no longer work. If that happens, hopefully I have included enough information for you to find the original source.
This blog is meant to be a convivial space, a place where I can share my thoughts, recipes, and story with you. If you like what you see and want to share it with others, remember to attribute it properly. As a courtesy, please do ask for permission if you want to use my content. It will almost always be granted unless you are using it for commercial purposes.
Also, sometimes I tell you about things that I like. I haven't been paid to do this — but wouldn't that be nice? Picture it: a lifetime's supply of Diamond Crystal Kosher Salt . . .
Monthly Archives: January 2011
Minute steak (also known as cube steak) is a thin cut of steak that has been pounded or scored by either a mallet or an electric tenderizer. It cooks pretty quickly (hence the name), and only requires about 1 1/2 … Continue reading
2011. The Chinese Lunar Calendar has this year marked at The Year of the Rabbit. I do love rabbits (cute and delicious) and like the idea of marking the occasion with a very Burgundian kind of dish, a nice marriage … Continue reading
People always ask me if the recipes on this blog are mine. Some of them are, but I also love trying out great recipes that I hear or read about. In all honesty, does it really matter? I mean, how … Continue reading
This combo comes courtesy of Salvatore Brooklyn, makers of some of the finest whole milk ricotta this side of the pond. You can even make your own ricotta as they have made their recipe available to all. It is ridiculously … Continue reading
Most people know, but few believe, that I was a vegetarian for 11 years. I have no regrets. What started as an act of pre-adolescent self-rightiousness turned into a decade-long stint. It left me with a deep appreciation of weird, … Continue reading
I’ve already expounded at length on this blog about how to roast a chicken, but some time must be devoted to that other crucial element to a roast chicken dinner: the potatoes. Again, this is not a recipe per se, … Continue reading
Ham steak is both ridiculously easy to prepare for supper and extremely tasty. I’m not sure how much this qualifies as a recipe per se . . . After browning the steak on both sides over medium heat, I deglazed … Continue reading
Let’s try this again. After my brothers poo-pooed my mac and cheese last year, I tried another version this year for the holidays. This time I only used pre-shredded Cheddar, Monterey Jack, and Parmesan — nixing the fancy schmancy Gruyère … Continue reading
“See this?” I looked up and saw my mom holding up an egg roll that I had just finished rolling. She picked up another one. “Now which one is yours?” I sheepishly pointed to the lumpy, misshapen one on the … Continue reading