Rebecca is my daughter. She’s a very good cook. While I couldn’t get her to chop an onion when she was growing up, she’s become a cook who tries everything now—successfully. She also is the Manager of The Good Cooking Store in our little Lancaster County town of Intercourse, PA. She taught Language Arts to middle-schoolers for 7 years. Now we benefit from all of her energy and good ideas. Don’t miss what she has to say!
As I was growing up, my family liked to mark all celebrations with a meal. Sometimes it felt like we’d even stretch the importance of a celebration just to ensure that we’d have a chance for a special meal. At times we’d go out to eat, but the celebratory meals often occurred at home. Continue Reading...
Lamb isn’t exactly a fixture in North American kitchens, but in other parts of the world lamb, mutton, and even goat are commonly-used meats. Continue Reading...
Cast-iron Dutch ovens have sometimes been described as the original slow cookers. These heavy cookware pieces are great for anything that requires a slow simmer: sauces, stews, and roasts, for example.
Staub Dutch ovens are produced in France and have several distinctive qualities that set them apart. They are all hand-cast, making each Staub piece unique. The interior of each one is coated with a special black enamel that allows you to brown, roast or caramelize ingredients exceptionally well.
The outside of each oven also has a black enamel coating, but then Staub adds rich and beautiful colors on top of that to make it a perfect “oven to tabletop” dish for your home.
Continue Reading...
|
2 Comments