A food blog from Chicago about keeping it simple in the kitchen
A smart use for leftover pickle brine Did you make a big mason jar of quick pickles and are about to pour out the brine? STOP! That salty brine can make a great homemade Bloody Mary. I’ve found that the best Bloody Mary is made from the brine of pickled […]
(See an updated version of this recipe for a lower sodium rub and more tender meat) Start with pork back ribs. You’ll need them ready to go at least 1 day before cooking (thawed if you previously froze them). Remove the membrane from the bottom of each rack, or ask […]
For all recipes I post, there are a number of assumptions I make, especially around quantity when I don’t indicate an amount. Please keep these in mind as there would be a lot of repetition on my recipes if I had to include these items every single time. Salt is always […]
Chilaquiles, as best I can tell, are the Mexican version of the American casserole. Just as there is no single casserole recipe in the states, there really isn’t a single casserole recipe in Latin America. From country to country, family to family, there are likely millions of variations. And just […]
What I’m Learning about Food Blog Photography Let me just start by saying that I am by no means an expert on food photography. One of the reasons I started this blog was that, asides from being a decent cook, I felt I was a pretty decent photographer as well. […]
Ideas on how to Keep it Simple in the Kitchen Food that is simple to prepare, yet pretty awesome, is not hard to do. I’m not exactly a 3-star chef, but I’ve learned quite a bit over the years about how to simplify in the kitchen and still turn out […]