Sharper Than Knives

Culinary adventures and ponderings of grouchy old cook.

I've been cooking for 50 years and have discovered that it never hurts to try something new. If it's good, you have learned something, if it sucks, there is always pizza on speed dial.

Colorful Food
 

Cheese Souffle for Two

Souffle isn't as hard as people think. And, once you have the basic recipe down you can make any kind of souffle you want. Sweet or...

Beer Braised Chicken

It doesn't taste "beery" and it isn't alcoholic. Just rich and delicious. 1 whole chicken, cut into pieces or combination of parts...

French Onion Soup

My take on the French classic. This isn't a quick soup and can take hours to develop a deep rich base. Great to do on a cool Saturday. 2...

Jacques Pepin's Roast Chicken

Chicken with fresh green beans sauteed with oyster mushrooms. 1 whole (3 - 4 pound) chicken 1 Tablespoon butter Salt and Pepper Kitchen...

 

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