How-To's

Intimidated by roasting a rack of lamb (or two, or three)? Don't be.  I'm going to show you how. This post explains how to roast a rack of lamb, and includes loads of tips (including a quick...

You guys! This is my go-to meal for a killer, stick-to-your-ribs Sunday dinner—with plenty of leftovers for the rest of the week. I generally roast two chickens at a time. That way, The Angry Chef...

OK, I've had a zillion requests for this, mainly from my Homemade Deli-Style Roast Beef recipe. That's this thing here (if you like roast beef, I highly recommend it, both for flavor AND cost cutting...

Let me get this out of the way right now: I could live on rice. Some people love pasta (meh). Some people love bread. I love rice. Always have. I've had so many folks ask me about...

If you've ever planted mint, you know that it grows like mad and spreads like wildfire. I always put it in pots because it's so invasive. Plant mint right in your yard and by the...

Once you have homemade mayo, you won't want to go back to the jarred stuff. Trust me. I don't really even like mayo that much and I was tempted to eat this by the spoon. My...

There are times when it's easier to use pre-made or frozen pie crust. Wait, what? Go on: Scold me if you want. When you've already been going for 12 hours by the time 6 pm rolls around, sometimes convenience wins. That said, when I do have the time, I definitely always make my own crust. Nothing compares.

The idea of making cheese at home is kind daunting. There's talk of rennet and starters and thermometers and precise temperature readings. Make no mistake, I'll get to major cheesemaking. One of these days. Luckily, making...

Making your own bread is also really easy to do. It takes a few hours to make bread from start to finish, but most of that is for the actual rising and baking. There's very little real hands-on time. This recipe makes two one-pound (i.e. standard size) loaves of bread.

You know how when you go to a fancy steakhouse and your steak comes with a sumptuous hunk of cold, creamy butter on it? And it's just starting to melt and mingle with the meat's perfectly charred crust to make a mouthwatering, on-the-spot sauce? Compound butter is like that, but better.