organizing my most useful kitchen tools
I learn so much at every Cooking Club, and enjoy so many of the dishes ... but here are some of my favorites!
My Utensil Crock is on a brief cooking hiatus. I will be posting some of my greatest hits during this time. I hope you enjoy! If you have been following My Utensil Crock for a while, you know that I have been a member of a Cooking Club for more than 10 years now, ever since my buddy JBM and I decided that cooking with friends and talking ... view more
Cider season is in full swing, and I am reposting this oldie but goodie from May 2013. Five and a half years later, I wanted to re-share this fun fall recipe, with a few adjustments and lots of new photos. I was so intimidated by the thought of cooking a whole chicken - until I tried. Turns out, there is very little more to it than putting ... view more
This post was a long time coming, in a few ways. First, the recipe. Mascarpone Grilled Cheese Sandwiches with Hot Chocolate Soup. I first met this recipe in 2008 by way of an early but classic Cooking Club (Hostess: me; Theme: Soup’s On!; Date: 12.07.08). Every recipe in that menu was a soup, and this dessert course did not disappoint. The menu ... view more
To my new friend MM who told me tonight: "I love peanut butter, and I love yogurt, and I would love to put them together, but I don't know how" (or something very similar), may I recommend... Stirring. I jest. It's more than that, of course, but just the littlest bit. She (and you) will love this easy recipe idea. I first met this ... view more
Have I mentioned my nickname in law school was "the Dream Crusher"? It's true. I mean, people didn't greet me that way in the hallway or anything, but I'm unequivocally a realist. I break things down and rub off their shiny veneer, leaving - sometimes - crushed dreams. So, Vichyssoise! Vish-ee-swaz. A fancy name for a SUPER-easy soup. ... view more
One of my favorite "street foods" is Chicken Shawarma. I love the thinly sliced bits of robustly flavored meat, wrapped in a warm pita or served on a bed of vegetables or rice. Traditional Chicken Shawarma is made on a large rotisserie, which I just can't replicate in my kitchen. It also is comprised of mystery pieces of chicken and seasoned ... view more
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