Pizza Artisan

Just because you know how to roll your pizza crust to less than 1/16” and can throw some fresh veggies on it doesn’t make it an Artisan pizza or even good one for that matter.

Posted by Funky on Thu, 28 Apr 2016

Cooking the Perfect Steak

We all love a juicy steak. A juicy, awesome steak is worth having in your cooking repertoire. It’s simplicity at its best. So why is cooking a steak so daggum difficult?

Posted by Funky on Thu, 8 Jan 2015

Salad Dressings

It is easy to make your own fresh salad dressing, but knowing what type of dressing you want and what the ingredients contribute will help you make a delicious salad dressing. Don't stop there, dressings can make marinades and dipping sauces, so be creative and push yourself to those Iron Chef limits.

Posted by Funky on Mon, 21 Nov 2011

Measuring Pasta

How much pasta do you usually figure for one serving? As for the pasta, 3-4 seems right with a light side, 6 sounds right for a big eater, but 8 does seem a bit ridiculous unless you're cooking leftovers to bring for lunch.

Posted by Funky on Fri, 14 Oct 2011

Creme Fraiche

Creme fraiche has so many advantages over sour cream, it's amazingly fluffy, so you can cook with creme fraiche and it won't separate. You can add sugar to serve it with desserts, do it savory without sweetening it and serve it with caviar.

Posted by Funky on Wed, 31 Aug 2011

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