Stock is one of the best homemade things you can make in your kitchen. I make this stock recipe using the leftover parts my butcher has broken down from a whole 12-pound turkey – the back, neck, the wing tips and the giblets. Rather than throwing them away I ask the butcher to save them….
VINAIGRETTE POTATO SALAD
I’m a big fan of vinaigrettes. They are easy to make and you can use the same recipe so many different ways in the kitchen. I start with an acid, whether it be lemon juice or vinegar, season with salt and pepper, whisk in oil then add something extra like a fresh herb or grated…
SKILLET ROAST CHICKEN
A simple roast chicken is one of the best recipes you can have in your cooking repertoire. This chicken has minimal ingredients and turns out perfect and crispy each time. A hot oven and heavy skillet are essential for consistent results. I use a dial oven thermometer to make sure my oven is at the correct temperature. Cast…
THREE WAYS: APPLESAUCE
Applesauce is one of my favorite items to cook weekly during the fall and winter. It’s easy to make a big batch and it stores well in both the refrigerator and freezer. Perfect as a simple snack or a purée for babies and toddlers, applesauce pairs wonderfully with pork and chicken dishes and is also…
1-HOUR ROAST TURKEY
Yes, this is a recipe for a 1-hour turkey! This turkey isn’t for every family, especially if you have a grandma or other family member that craves the Norman Rockwell moment of a bronzed, whole turkey presented on a large platter. Years ago, while in culinary school, my class asked our French-born chef instructor how…
SIMPLE BREADCRUMBS
Fresh breadcrumbs are so easy to make at home and are far better than any you can buy in a grocery store. I use a day-old baguette and include the crust of the bread to give the breadcrumbs extra texture. Simple Breadcrumbs yields about 3 1/2 cups Ingredients 1 small baguette, about 12 inches long,…
AUTUMN FONDUE PARTY
Don’t be intimidated to throw a fondue gathering because you don’t have the right equipment. Fondue kits are one of those fancy box sets sitting in your basement (or apartment cabinet) that never get used. Save yourself the trouble and space and use the practical items you already have in your kitchen. Make fondue in…
WINTER SQUASH SOUP
The combination of both carrots and winter squash give this soup its rich orange color. Choose any winter squash you can easily peel. I like to use the honeynut variety, a smaller, much sweeter hybrid of butternut squash – which is also delicious. If you have homemade chicken stock on hand you can use it…
CRATE COOKING: AUTUMN APPETIZERS
For autumn I have created a crate of cool weather ingredients for a collection of easy appetizers, including three new Basic Recipes, Simple Crostini, Candied Maple Pecans and an Autumn Appetizer Board. After a quick trip to the produce section, keep your kitchen stocked with these basic ingredients and you’ll be ready to host a…
SCALLOPED TOMATOES
If you’ve ever visited the rural beauty that is Michigan’s Upper Peninsula, perhaps you’ve headed east on M-134 after passing St. Ignace and dropped into a small community on the northern coast of Lake Huron called Hessel. Facing the 36 Les Cheneaux Islands, you can’t visit Hessel without paying homage to Pickle Point, the local gift…