Archive for March, 2011

How I Grill Potatoes

Sunday, March 27th, 2011

Many take pride in their grilling skills.  They point to their ribs or their steaks as evidence of their prowess.  I do well with these items, but where I take particular pride is in my ability to grill a perfect potato.  The proper attention can elevate this ‘aristocrat in burlap’ to its proper relevance on the final plate. Follow these tips to craft perfect potatoes every time:


Caramel Coloring is What?!

Wednesday, March 16th, 2011

I’ve always read the ingredient label on soda and assumed that caramel coloring was just burnt sugar, straight forward–end of story.  I was wrong.  Read this explanation from Eating Well.

Tasty Sandwich

Wednesday, March 9th, 2011

Thinly sliced, rare roasted top round of beef with roasted root vegetables on a toasted pumpernickel bagel spread with a mixture of cream cheese and horseradish.

King Cake Question

Tuesday, March 8th, 2011


I’ve tried making your king cake twice now and it just doesn’t work.  The dough never rises.  You say it’s easy to work with but I disagree.  Someone else had the same problem and you advised using a bench scraper to transfer the dough to the baking sheet.  I don’t think you understood their question.  It was the recipe not working, not an equipment failure.



I feel your pain and I know the solution.  Last year when I tried following my own recipe it came out poorly.  This year, it was a joy.  the difference?  the yeast.  This recipe requires instant yeast–not just active dry.  Exactly why, I don’t know–but I can vouch for the difference.  Sorry for the confusion, and happy Mardi Gras!