The Cook’s Kitchen

When it comes to breakfast, I am a die-hard fan of McCann’s Irish Steel-cut Oatmeal. Its nutty flavor and toothsome texture are far superior than the quick oats that cook in 2 minutes. It’s oatmeal that actually gives your teeth something to sink into. I find a small cup of this satisfies my hunger in […]

Different variations of this mixture is found all over the Middle East and North Africa.  While I’m not an expert in their foods, I have a feeling that each family has their own signature concoction of Dukkah, varying in the type of spices or nuts used. I was introduced to this aromatic condiment by my good […]

I’ve gone through several different storage methods for my spices. And no matter what the set-up, there seemed to be one common theme: the spices took up too much area without utilizing the full space. It’s been quite the source of kitchen contention as the spices moved from cabinet to cabinet to drawer.
I’ve gone through […]

If you are one of those people (like me) who finds their kitchen frustratingly small, with limited cabinet and counter space, then you’re probably always trying to find ways to free up space. The Zero Gravity Magnetic Spice Rack may be for you, then.

It mounts easily on the wall and comes with 12 canisters that […]

Growing up in south Texas in the 60’s and 70’s gives one plenty of exposure to a variety of regional food.  Seafood like crab, shrimp and redfish from the home-waters of the Gulf of Mexico, Tex-Mex versions of enchiladas, tamales, fajitas and of course barbecue that consisted mostly of brisket, chicken and sausages was at my fingertips.  It would […]

I love tasting free samples of new foods at markets. The try-before-you-buy philosophy is a great idea when applied to food. Sometimes an item looks rather bland, but turns out to be remarkably tasty. Other times a sauce that looks great tastes, well, mundane. Once in a while, the food sample is so unusual that […]

Near the checkout at my favorite sporting goods store is a display rack of beef jerky. Several different flavors and all made from strips of meat, not the ribbons of ground meat. I see it every time I’m there but since I make my own jerky I just never paid attention to the price until […]

This was originally posted on WhiteTrashBBQ, which is the blog of Get Your Grill On editor, Robert Fernandez.
A while back, The Hampton Smoker and I brought Paul Kirk, The Baron
of BBQ, to NYC to teach his School of Pitmasters to us crazy Yankees.
The Baron taught us his secrets for developing our own rubs, or what […]

When some foodie friends returned from a Denver, Colorado shopping trip about two years ago they had some requested items that are hard to find in our Wyoming markets. In the bottom of my bag of goodies I found a bottle of seasoning called Spepper which is a combination of salt & pepper in […]