We had a lot of sage in our garden plot this year. Despite regular use all season, we had quite a bit left before the first frost. We decided to dry it and grind it up for the herb rack, which we'd never done before. Here is one of the many sprigs we picked: Step 1: Remove the leaves from the stems. Step 2: Rinse off the dirt. Step 3: Pat the leaves dry with paper towels. Step 4: Dry the leaves. We used a dehydrator that I received for…
I'm sick of traditional boiled dinners for St. Patrick's Day, but I love the ingredients, so here is what I came up with this year: Sous vide corned beef, roasted cabbage with olive oil, lemon juice, and dill, smashed potatoes with butter and parsley, and roasted carrots.
The entire Praxis team got together for a few days of caffeine-fueled work last week. I was in charge of cocktails for our evening brainstorming sessions. Our rental house had rocks glasses and an ice machine, but no juicer, strainer, or shaker. Here is what I came up with.
I'm starting a new column here on Cook Like Chuck. My friends ask me a lot of questions about food and drink, so I'm going to post some of my replies here. First up: How do I use Fernet Branca?
Amanda got me an Instant Pot for Christmas! Here are some observations on it in general and the the meals I've made with it this past month.
Amanda and I have had a cold all week, complete with a runny nose, sore throat, and cough. We got sick of NyQuil's taste, but still wanted something to soothe our throats and knock us out before bed. Hot Toddys were just the thing we wanted in this cold weather.
After Christmas dinner at Grandma’s house this year, I had my Grandma and Aunt Margie explain some of the traditional Christmas foods that come from their side of the family, the Kulhays. Like many of the early 20th century immigrants in the Cleveland area, the Kulhays are from Hungary. I picked four Christmas staples: Székelygulyás, Sauerkraut Balls, Töltöttkáposzta, and Christmas Jello. After the videos, Grandma and Aunt Margie graciously opened their cookbooks and shared their recipes.
One of the gifts I'm giving to a family member this Christmas is a 2L charred American Oak cocktail aging barrel. Here are 5 cocktail recipe options I scaled up to 2L to go along with it.
Round two with root vegetable puree. I evened the score to 1-1.
Seek out satsuma oranges instead of the typical clementines this holiday season. They are much more flavorful! 🍊