The New Best Recipe, by the editors of Cooks Illustrated magazine

Are you ready for an adventure? This book is exactly that. If you are serious about cooking and are looking to enhance your skills in the kitchen, dive in. This cookbook is cooking school in a book. A comprehensive and well-rounded source, it includes detailed scientific explanations about why ingredients are used, how ingredients interact and why they are best for each specific recipe. This may seem extraneous to some, but if you are interested in deepening your knowledge of all things culinary, then this is a great resource for your kitchen. Read the rest »

This recipe is from my mom. I am not sure where she picked it up over the years, but it has become a family favorite. I have always been mystified by the name, that is, until today. Thanks to technology and multiple online dictionaries, I now know why this egg dish bears the name “strata”. If you are wondering, The Free Online Dictionary has the answer. http://www.thefreedictionary.com/stratum
For best results, refrigerate this dish overnight so that the bread can absorb as much liquid as possible. Since this dish is refrigerated overnight, it is perfect for Easter morning, just pop it in the oven as soon as you get up. Serve with fresh fruit as a perfect accompaniment. Read the rest »

• Mint Iced Tea: add a few “starlite” (regular or wintergreen) mints right after brewing, or add several sprigs fresh mint leaves (strain before serving)
• Cinnamon/Clove: add 2 sticks of cinnamon and 5-6 whole cloves immediately after brewing. Steep overnight. Strain before serving.
• Lemon Iced Tea: add either a ¼ - ½ cup lemonade or a few squeezes of fresh lemon.

First Meals, by Annabel Karmel (www.annabelkarmel.com)
“Fast, healthy, and fun foods to tempt infants and toddlers”

If you want your child to experience the flavors and tastes of fresh foods (as opposed to bottled baby food) this book is for you. Early on, my husband and I decided that we wanted our son to be at home with many tastes. This book was a great resource when it came to preparing baby food at home. The majority of the recipes in this book introduce new tastes and textures and, except for the purees, can be eaten by the whole family. Although, children seldom need to be placed on restricted diets, they all need a healthy diet from day one to ensure a lifetime of healthy and balanced food choices. Read the rest »

1. Don’t stack coals evenly. If using a charcoal grill don’t stack coals evenly across the bottom, pile them in the center or along one side to create two sections on the grill. Some meats can’t take the heat and need a spot with less intense heat.
2. A sweet treat. Want to get the most use out of those coals on your grill? After the meat is grilled, and your meal is done, use those leftover coals to grill some sugar coated fruit. Grease the grill and place fruit cut side down, grill until fruit is heated through. The coals will caramelize the sugar and give you a great treat for over ice cream or pound cake. Top with whipped topping or a fruit sauce. Suggestions: apricots, peaches or plums (minus the pits), mango, pineapple

My absolute favorite cooking magazine, website, and cookbook are/is Cooking Light – www.cookinglight.com. I have subscribed to the magazine for 6 years now, and haven’t tired of it yet. In fact, I am such a junkie that at the end of each year, I buy the Annual Recipes cookbook for the year. Besides tasting great, their recipes are easy to follow and for the most part easy to prepare. Read the rest »

To keep meat juicier, resist the urge to pierce it to check on doneness. Once that juice is released, you are on your way to dry meat. If you really must check, check thick sections near the edge of the meat.