Serious Eats - seriouseats.com

In the winter it's pasty w/ ground beef, carrots,potatoes and onions. Don't forget the ketchup!

can you get the water hot enough?

If I'm doing a delicate sauce or need to change temps quickly I keep two burners on.One on high and one set lower.

I asked my mother for the Joy of Cooking, she had never had a Betty Crocker cookbook so that's what I got. I quickly bought Joy on my own.

Betty was good for mac & cheese and red hued pictures. Joy was my bible and with over 12 copies in various years she is still my gal.

When temperatures rise and even grilling is too hot my thoughts turn to salad nicoise and a nice cold chardonnay! Fresh raspberries drizzled with melted chocolate and a small glass of ice wine finish the meal al fresco.

To cook successfully you need to know what can be fiddled with and what needs to be left alone. With salad dressing you need to stick to the acid/oil ratio but can change what kind of acid and oil used as well as other flavorings. Extra garlic, seasonings- no prob. Baking is all about ratios and weights that need to be respected. If you read a recipe that has interesting flavors by all means use them on that languishing chicken breast.

I thought it was interesting that she used non-stick spray on her cast iron pan (saving calories no doubt) but melted butter in her non-stick to fry the egg. May be she should make a hamburger club with donuts top and bottom and a slice of toasted english muffin slathered in mayo in the middle...

Food Porn at its best!!

I have given several newbies LEARNING TO COOK by Marian Cunningham there are just enough pictures, the copy is easy, and the recipes are good starters for a decent repertoire.