Armed with farm-fresh leeks and a powerful hunger, I ventured into the kitchen to throw together something rich and creamy for these cold fall days. This satisfies that need, and its rich enough to provide leftovers for a few days.
Parsley is an object of pity for many cooks; I’ve heard it referred to as “always a bridesmaid never a bride” and “at best a supporting actor.” It’s easy to see why. At the Herb family reunion, Parsley has to work hard to wrestle for attention in the face of Basil, the outgoing Italian cousin, or even Cilantro, the zesty Latina party animal.
From the AAVR archives, here Justin and Keith share cooking tips on how to make a beer can chicken.
Here in the US, we are sometimes challenged with the fact that there are no truly American foods. Put it this way, a list of the most “All-American” cuisine we can think of sounds more like a European Union roll call.
Sheep as a food animal is of limited popularity in this country. We eat it primarily as a specialty item, when we brave a street meat cart, or drunkenly order gyros at a diner in Astoria at 3 AM. This article talks a little about our woolly friends, and includes a great recipe for lamb chops.
So, I’m not a big fan of kraft mac and cheese as a meal, and ramen, while delicious, doesn’t cut it in the making me feel like I’ve eaten something category. Still, when you are a bachelor working hard and living alone (or with two roommates who certainly aren’t going to cook for you), sometimes [...]
In this classic AAVR Video, watch as Keith and Justin cook a Beer Can Chicken. This is a great example of how to cook with beer for those looking for some inspiration. (This video was shot with Keith’s cell phone)
