Recipes and Stories

6 March 2017: Of Leftovers and Creamed Tuna

March 6, 2017

Tags: Creamed Tuna, Classic American Cooking, American Cooking, Canned Tuna, Leftovers

Old-Fashioned Creamed Tuna with Noodles
So much contemporary food writing, my own included, focuses on the importance of freshness: Using the best ingredients that our budgets will allow; taking the time and care to select the freshest, choicest things that we can find; using care in the way we store and use them. It would be nice if our cooking could always be like that. But more often than not, our day-to-day cooking is (or should be) more about not wasting what we’ve already got on hand.

Far too many people on this planet—no further away than our own neighborhoods—are hungry. No, using up that food instead of throwing it out isn’t helping those hungry people. But to squander still edible food just because it’s not at its absolute peak is self-indulgent and irresponsible. (more…)

17 September 2014: Leftover Chicken, Mushrooms, and Cooking for One

September 17, 2014

Tags: Cooking for One, Chicken Tetrazzini, Mushrooms, Leftovers

Quick Chicken Tetrazzini for one
One of the saddest things I ever hear as a cooking teacher is “I don’t cook much anymore, because it’s just me and it’s so hard to cook for one or, worse, it’s not worth the trouble. First, there is someone to cook for, the most important person in your life: you.

Secondly, it is not any more trouble to cook for one than for two, and it’s a heck of a lot less work than cooking for six. (more…)