Been cooking for over 40 years. I think I'm really great at it. A lot of other people agree with me. I always have a lot of other people wanting to come over if I'm cooking. I always check out recipes and comments online and then make my own.

  • Location: Chicago
  • Favorite foods: Italian, Polish, Mexican, Chinese and all kinds of red meats. Love cooking with charcoal over direct and indirect heat. Scorned Woman BBQ and hot sauce.

Taste Test: Are Low Fat Shredded Cheeses Worth The Calories?

From a FAQ a couple down from the one linked to by Matth:

"Milk fat is important to the texture and flavor of cheese. Any reduction in fat levels may change the flavor or texture of a dairy product. With current technology, it’s hard to make reduced fat cheese with the same flavor and consistency as regular cheese.

High temperatures or long periods of heat can cause any natural cheese to melt unsatisfactorily and reduced fat cheeses are slightly more heat-sensitive than other natural cheeses. As a general rule, it’s best to reduce the temperature and cooking time when using a reduced fat cheese. Also, avoid broiling, since reduced fat cheese toughens quickly after melting.

A good tip is to heat the food thoroughly and then top it with shredded reduced fat cheese. The heat of the food will usually melt the cheese without putting the dish back in the oven or microwave."

Grilling: Mexican Roadside Chicken with Green Onions

MexicoCooks. Perhaps you misses the fact that the recipe calls for green or knob onions, not scallions.


Thank you so much. I want to save recipes that I'm interested in but it doesn't help if I can't find them. Now I can. :-)


How do I find my favorites (preferably on the mobile site but I can go to the full site if I have to)? I put several recipes in my favorites but I can't find them. Can somebody help me?

Colombian-style Barbecued Beef Ribs

The best part of the steak is always the fatty, crispy bits near the bones. Here's a secret: You don't have to eat the steak first. This recipe for Colombian-style beef rib barbecue delivers the goods. Fat will render. Connective tissue will soften. Bark will be formed. Dinner will be had. More

Tacos de Papa

[Photographs: J. Kenji Lopez-Alt] About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion... More

No-Waste Tacos de Carnitas With Salsa Verde

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. More

Grilling: Tomatillo Salsa

With the amount of Mexican and Tex-Mex dishes I've served up here, it should come as no surprise that Cinco de Mayo is probably my favorite cooking holiday. I start trying out party menu items weeks in advance, taking every... More

Peruvian Style Grilled Chicken With Green Sauce

This Peruvian Style Grilled Chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, followed by a quick stay directly over the coals to crisp the skin. It comes out tender and juicy and goes perfectly with a simple spicy and cream sauce made with jalapeños and aji amarillo peppers. More