Appetizers & Snacks
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SaucesTips & ToolsWild Caught / Foraged
There was a snowstorm a couple of days ago and when I stopped at my local fish market they apologized for the sparse selection in their display case. ...
This post is an overview of the equipment I use for grilling and smoking. It focuses on the Cook'n'Kettle cast iron grill, smoker and rotisserie and a...
This lobster/shrimp broth is an important ingredient in my kitchen and I almost always have several containers of it on hand in the freezer. It provid...
This is my basic pizza dough recipe, developed over a dozen years of Pizza Fridays in my kitchen. It's extremely basic: just flour, yeast, water and s...
Every time I use shrimp I throw the shells, tails and heads into a 1-gallon plastic bag I keep in the freezer. When the bag is full I make this sauce ...
There is nothing to compare, really, with a well-prepared risotto, but the technique is not well-understood. Once mastered, however, the possible comb...
September brings an abundance of big, sweet tomatoes, not only on my own vines but in low-priced boxes at the farms stands. The tourists and summer pe...
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