28 results for "J.M. Hirsch"
Vanilla? Didn't think so
Wednesday, June 19, 2013 at 12:00 AMSometimes it takes the mind of an 8-year-old boy to come up with a brilliant idea. At least when it comes to ice cream.
Nothing fussy about this Greek salad
Wednesday, June 12, 2013 at 12:00 AMSalad recipes that have fussy lists of ingredients generally irritate me.
Pressure's on to make dulce de leche
Wednesday, April 17, 2013 at 12:00 AMMy relationship with my pressure cooker has been a rocky one. I blame the way we met.
Simple, versatile weeknight pork comes out sweet and sticky
Wednesday, February 20, 2013 at 12:00 AMMy goal was simple – a weeknight-friendly pork dish that was all about sticky-sweet-savory deliciousness. Neither takeout nor heavy lifting would be allowed, and versatility was a must.
Ricotta is a delicious do-over
Wednesday, December 26, 2012 at 12:00 AMWhen it comes to food, "recooked" isn't generally a term met with much affection. The dairy world, however, gives us a fine exception in ricotta cheese.
From foie gras to viral reviews, food made news in 2012
Sunday, December 23, 2012 at 12:00 AMMost Americans never will sip the watermelon margarita at Guy Fieri's behemoth Times Square restaurant, nor savor the chicken Alfredo at the Olive Garden in Grand Forks, N.D.
Chia, the new pet of the natural foods world
Wednesday, November 28, 2012 at 12:00 AMThe trouble with this underappreciated ingredient is that for the next few days you're going to have its only-available-on-TV jingle stuck in your head.
Math you need to know for Thanksgiving meal
Wednesday, November 14, 2012 at 12:00 AMIf you start roasting a 14-pound turkey at 375 degrees at 7 a.m. and need to feed 15 people – including three vegetarians, a vegan and two gluten-intolerants – by 1 p.m., how many pounds of cranberries do you need if the stuffing is ba...
For lean, flank steak makes cut
Wednesday, November 14, 2012 at 12:00 AMSo you think you know steaks? Maybe you do.
Puff pastry tart is easy, impressive
Wednesday, October 31, 2012 at 12:00 AMWeeknight cooking generally is pretty utilitarian. It may not be very pretty or impressive, but it usually is tasty and gets the job done.
