With a few simple shortcuts, you can have a mouthwatering mole poblano with half the effort for a quick mid-day meal.
Author: chefgod
Perennial Vegetables
Out on the prairie, in southeast Iowa’s Nishnabotna River Valley, located on the third terrace at the south end of my upper garden is my perennial vegetable garden.
Peppers, Peppers, Peppers
Farmer Dan gives his thoughts on roasting peppers fresh from the garden over a hot backyard firepit.
Measuring Honey 101
But sweet as is it, honey can goo up your measuring utensils. And getting it all into the mixing bowl can be a bear. What to do? Here are three easy steps.
How to Stir a Pot
What’s the best way to stir a pot? Seems simple, doesn’t it? But there’s actually an old chef’s secret for the best way to mix it up.
How to Soak and Use Rice Noodles
East Asian cooking, especially the cuisine of southeast Asia, uses a lot of rice noodles. They are served hot, cold, in soups, in salads and rolled up into spring rolls.
How To Make Your Own Chickpea Flour
Ever run across a recipe that calls for chickpea flour? Here’s how you can make your own chickpea flour in a snap.
Fried Chicken, 5 Ways
No need to settle for the same old takeout. Spice up your next get-together with a big bucket of fried chicken bursting with the flavor of one these five nation variations.
Couple of Good Cabbage Recipes
Yesterday I planted cabbage plants in my garden. Usually I grow all my plants from seed, because I’m cheap.
Campfire Cooking in a Can
Discover the simple pleasures of cooking in the outdoors with nothing more than fresh ingredients, a hot fire, and an old tin can.