The Weekday Kitchen
One of my most favorite ways to cook pork roast ever. Cooking the pork roast this way gives it a tenderness similar to a prime rib of beef with such an incredible flavor. So, to start you take a pork roast. We’ve found that the bone really gives it a
Look I lived through the ’70s. I mostly remember it…but there’s one thing I JUST don’t get: savory Jell-o salads. Maybe it’s because it was mostly phased out by the time I was a kid? Maybe it’s because my parents were hippie health freaks who wouldn’t even let us have
I’ve always wanted to make mayonnaise from scratch, because I had heard it was much better than store purchased mayonnaise, so I decided to give it a try. Now the first thing about mayonnaise is that of course it’s made with raw eggs, which does have some degree of risk
One of the most useful tools in my kitchen…I actually have 2, in case one of them dies. The immersion blender. Sometimes referred to as a “stick blender”. Why do you need one? I use mine often for many things. Here are some that I can think of: Saving sauces
This isn’t really a recipe. I mean the recipe is throw the corn on the cob in the oven. Whole. Bake at 350 for about half an hour to 40 minutes. It’s going to look like this…and yes you leave the silk on. That’s what makes this easy. After you
I love those pictures of the individual potatoes that are cooked this way but I’m *way* too lazy to slice a potato like that and stick a piece of butter or cheese in the middle of each slice. Too painful.
I made this recipe up after watching the chefs make it at the restaurant I used to work at. It was wildly popular with the customers, of course the recipe they used was HUGE so I had to kind of figure out what exactly they put in it in exactly
I purchased this several months ago (Amazon open box as I do often. It was missing a manual but I figured I could get one online). I was very worried I was paying a boat load of money for what was quite possibly an overrated slow cooker (which I already
My family has made this recipe for many years and it’s a great way to cook a piece of flank steak. Flank steak is a tough piece of meat but very flavorful and cutting thinly across the grain makes it a wonderful piece of beef. Start by combining 1/4 C.
This isn’t so much a recipe as it is a memory. When I was a little girl and through my teen years, my favorite place to eat was The Golden Lamb in Lebanon Ohio. It’s Ohio’s oldest inn, and when you’re eating there you can tour the inn where many
