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Paleo Diet

January 18, 2016

Paleo Diet The Paleo Diet (short for Paleolithic) is fashioned around the eating habits and available foods of our hunter-gatherer ancestors. These ancestors had to nourish themselves with the meat, fish, fruits, vegetables, nuts, and fats available to them in nature. With the benefit of large supermarkets, it’s easy today...

Buttered Cabbage

January 16, 2016

Buttered Cabbage Civil War deprivations did not stop women from sharing recipes (receipts) with one another. This recipe for Buttered Cabbage was published in Godey’s Lady’s Book in 1862. “Boil the cabbage with a quantity of onions, then chop them together, season with pepper and salt, and fry them in...

Cooking With Lemons

January 9, 2016

Cooking With Lemons Lemons are a chef’s secret ingredient. Most chefs will tell you that acidity elevates any dish. There is no need to get all fancy by using twenty year old balsamic vinegar. Just finish most of your dishes with a humble squeeze of lemon juice. Most line cooks...

Watermelon

August 21, 2015

Watermelon Watermelon is the ultimate summer snack. As a kid growing up in Nebraska, my favorite way to eat watermelon was outside, with the juice running down my face and arms. Here is how I’m eating watermelon this summer. Treat It Like A Steak Cut watermelon into 2 inch slabs...

Spring Ravioli

May 14, 2015

Spring Ravioli Capture springtime on the plate with fresh ravioli enveloping a purée of sweet English peas that is bolstered with a touch of cheese and herbs. Simmer these ravioli for just a few minutes, drain (but not too thoroughly) and add a couple of tablespoons of butter to the...

Ways To Resist Overeating During The Holidays

December 6, 2014

Ways To Resist Overeating During The Holidays Tiny New York Kitchen’s new motto is that December is the new January! With countless cocktail parties, cookie exchanges, and holiday meals this time of year, even the most responsible eaters can be tempted to go all out. Here are a few tips...

Don’t Forget The Seeds

October 15, 2014

Don’t Forget The Seeds! Just like pumpkins, the seeds of butternut and other hard winter squashes can be tossed with a splash of olive oil and a pinch of kosher salt, then toasted for a crunchy every occasion snack. 

Roasted Leg of Lamb Roman Style

November 10, 2013

  Roasted Leg of Lamb Roman Style This is such an easy Sunday meal.  For this traditional Roman dinner, purchase 1/4 of a nice fat “abbacchio”.  In Rome “abbacchio” is a very young lamb, which has been fed only with milk. I usually purchase my “abbacchio” from a nice butcher...

Constitution Week – Foods of Our Forefathers Part II

September 18, 2013

Constitution Week – Foods of Our Forefathers Part II The standard grains included wheat, barley, oats and rye.  Finely ground wheat flour, “boulted” or sieved through a fine cloth, was used to make white bread for the rich early in the fifteenth century.  Most of the gentry ate what we...

Roast Beef Tenderloin 3 Ways

September 10, 2013

Roast Beef Tenderloin 3 Ways Here are three different ways to cook Beef Tenderloin.  Remember to let your roast rest for a bit after removing from the oven because it will continue to cook.  Classic 1 Two to Six Pound Beef Tenderloin 4 Tablespoons Olive Oil 1 Tablespoon Minced Garlic...

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