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Ammo Ketchup from The L.A. Cookbook

Ammo Ketchup from The L.A. Cookbook

Do you read the headers on recipes in cookbooks? That little paragraph between the recipe title and the actual recipe? I read them. Faithfully. They often give me a hint about a recipe, a little urge to try something. Like this one: “I can promise Ammo’s ketchup will...
Red Pepper and Dill Ketchup

Red Pepper and Dill Ketchup

When you say the word “ketchup” you are repeated two syllables that are thousands of years old. The syllables have not changed but the “thing” sure has. The original ketchup was a fermented fish sauce made in Southern China. It’s a long...
Blueberry Ketchup

Blueberry Ketchup

I recently blogged a review of Put ‘em Up! Fruit by Sherri Brooks Vinton. It’s an excellent guide to preserving fruits at home and using those treats in your daily cooking. Fruit goes far beyond jams and jellies with ideas to use your fruit wonders right away! Here’s...
Suzen’s Triple Meat Meatloaf

Suzen’s Triple Meat Meatloaf

“Curly Parsley? What the hell did you buy curly? I only eat flat leaf!” I was in the other room but her voice can carry. I looked down at the shopping list. It said “parsley [flat] and celery.” I went into the kitchen to face the music. She was standing there, parsley...
Smoked Chipotle Baked Beans

Smoked Chipotle Baked Beans

Slow food versus fast food. Slow food versus very slow food. Long cooking times can enable flavors and textures that simply are not possible with a microwave, a deep fryer or a simple broiler. Here’s a perfect example. You start with cooked white beans, adorn them...