I put together this recipe on a lark (a term you might use to describe most of my experimentation in the kitchen, light hearted with a chance of failure always but that being ok). I call it Three Secrets Chicken because there are three ingredients in it that I think most people do not usually use...

This soup is extra good because I am using really local food, namely, Dandy the really bad rooster (as seen below). He could NOT play nice in the chicken yard, being brutal to the girls and also to us if we strayed too...

Further to my post the other day on High Throughput Food, one of our 13 hens has started laying. Its hard to tell by these pictures but it is what is called a pullet egg. Chickens are not called hens until they are a year old. Before then they are called...

If you have come here by way of Darren Rowse’s ProBlogger Birthday Giveaway, you will find details on my prize at this post – “ProBlogger Birthday Bash event: Nikas Peppermint Marshmallow Puff Pastries“. (Stir-fried Caramel Chicken, carrots, and sweet onions) I know I have been reviewing up a storm lately. I do not get anything from...

I have been slow in posting this last week for a variety of reasons, most of them creative! I will be posting on some new recipes I have tried from a couple of new cookbooks, ones I made up myself, and also about this fantastic tour I took of several Vermont farms on an absolutely beautiful...

Because the flash slideshow seems to be messing up the browser for some of you, I am moving flash show further down in this post. This way, if you want to see many more of these portraits, make the jump to the main article, knowing that your browser may not handle the flash slideshow...

I would like to introduce you to a product made by the Tiger Tiger company that I found at my big box grocery store here in Massachusetts (USA) that has wowed me to such a degree that I am actually writing about it here. If you are a regular reader, you would know...

(Bhutanese red rice onigiri with tofu and split pea puree, recipe towards the end of this post) Today’s post is going to have multiple personalities. I am going to cover three main topics: Low Glycemic Cooking and why I care A recipe for the Bhutanese red rice onigiri you see above A how-to on making onigiri with my...

[This post appeared on the Paper Palate blog, a member of the Well Fed Network] (Source: Hoffman Media, click image to go to magazine order page) I watch only a few shows on the Food Network, two of those being Alton Brown’s “Good Eats” and Paula Deen’s “Home Cooking“. I do not watch the “Paula’s Party” show...

While shopping at my membership shop-o-world-a-ramma, I could NOT restrain myself from buying some truly massive cuts of meat. I got this pork loin that was as tall as my 3 year old, no kidding. As a consequence, when I strolled past the cookbook isle, pushing my straining cart and skipping over the trail...