They were all as green as the asparagus and Fiestaware placesetting when I showed this photo of the mushroom risotto I made with it all.
I foolishly forgot to take pictures, so this stock image will have to do.
This recipe is a lot of work, but wonderful afterwards. It started with these awesome Israeli carrots that E. brought home from the market.
Hm, vintage 2004 Three-Buck-Chuck. One wonders, will 8 years of cellar aging make it, um, drinkable?
Long a tightly held secret here in the tom-mcgee.com test kitchens, now for the first time we’re making it public. Enjoy.
Eight reasons why this recipe is awesome.
Sorry about the chirping crickets noise you’ve been hearing here lately. I’ve been really busy with getting my house in shape, and log-jammed at work too. I’ve got a few posts in my pocket ready to go, and here’s a good end-of-summer recipe to get started…
Yesterday in a meeting at work someone brought up the potato salad I made for a staff party in Summer 2008. I guess it was memorable — in fact, I was always pretty sure I should win a prize for it. The Nobels have already been given out, but maybe there’s another? Anyway, here it is…
I’m a pretty solid cook, if I do say so myself. But this one flummoxed me. Any ideas?
Paella has been a staple in the cafeteria here at tom-mcgee.com world headquarters for over twenty years. Our crack team of chefs has prepared it more ways than you can think of, and has it pretty much down to a science. But the other week when the Times ran a recipe for grilled paella, they […]