Don Mauer
-
Sweet home Chicago-style deep dish you can make yourselfJul 12, 2017 6:01 am - Who doesn't love hot-out-of-the-oven pizza? My favorite is a cracker crisp, thin-crust pizza, followed closely by virtually the opposite; Chicago-style deep dish pizza. ...
-
Core concepts in new cookbook aim to teach elements of good cookingJun 28, 2017 6:00 am - Who is the interestingly named Samin Nosrat and why should you consider buying her new cookbook: “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking”? Nosrat,...
-
After years of poor beefsteak yield, cherry tomato crop overflowsJun 07, 2017 6:00 am - Plump, sun-warmed, bright red or golden, sweet and delicious, right-from-the-garden tomatoes scream s-u-m-m-e-r. There's no way that out-of-season, greenhouse-grown toma...
-
Why an egg salad sandwich means summer and how to make it healthierMay 24, 2017 6:00 am - Since my childhood, there's one sandwich that says summer to me more than any other: an egg salad sandwich. Egg salad sandwiches, especially toasted, are not easy to eat...
-
Taking some baking tips from 'everything' expert author Mark BittmanMay 10, 2017 6:00 am - Mark Bittman's newest cookbook title: “How to Bake Everything: Simple Recipes for the Best Baking,” says it all. Bittman's not ego-tripping, he means e-v-e-r-y-t-h-i-n-g...
-
Exploring Paleo eating with help of book written by regular folks living the lifeApr 26, 2017 6:00 am - The Paleo (short for Paleolithic) diet popped up on my radar screen almost 10 years ago. I didn't think much about it then; believing it was, for the most part, an histo...
-
An improvement on perfection means a subtraction of sugar, fatApr 05, 2017 6:00 am - I love Ina Garten. Yup, I do. Garten is one smooth cookie on TV; so relaxed, yet hits all the right notes. In the end, I believe I can make any dish she's making. When I...
-
Deconstruction of a blueberry pie removes the sugar but leaves the indulgenceMar 22, 2017 6:00 am - A from-scratch fruit pie for a once-a-month dinner group get-together wasn't something I would have made until I saw a picture of Rose Levy Beranbaum's (the author of th...
-
Lean and lovin' it: Switching up a classic stew recipe with chuck cut a size above the normFeb 21, 2017 5:00 am - The picture of the founding editor of The New York Times' "Cooking," Sam Sifton's Picadillo, a Cuban "comfort food" stew using ground beef, looked sooooo good I just had...
-
Once thought laughable, doctor explains why eating fat is inFeb 07, 2017 5:00 am - Twenty years ago if you wanted to be laughed out of town, you would have written a book titled: “Eat Lots of Fat and Lose Weight.” If you were a doctor and the author of...