Cookistry

No, I haven't decided to make the blog bilingual or French. But this recipe is from a French cookbook. If your first thought about a Fre...

When I found out that Kristy Bernardo, who blogs at The Wicked Noodle , had written a cookbook featuring recipes for the Instant Pot, I put ...

Okay, you don't need to cook this in the pressure cooker - it's perfectly fine on the stove, simmering in a pot, but the pressure co...

When I was growing up, the only chili was chili mac. There was no Texas chili or Cincinnati chili. Chili was ground beef, beans, and elbow...

In today's edition of What crazy thing is Donna cooking? we have some quick-pickled vegetables courtesy of a new cookbook that showed u...

There was more ... but I used it! A bunch of people in a group I'm in were talking about a recipe on Serious Eats for toasted cream,...

The Instant Pot sure as heck has become popular these days. But do you really need one? First, let's clarify a bit. Instant Pot is a b...

I've been doing a lot of sous vide cooking lately, trying to figure out what works and what doesn't. So, when I picked up a pack o...

I adore rice pudding, and after I demolished the last batch I made, I was planning on making the same recipe again. Well, okay, maybe with s...

When I was a kid, I adored corn on the cob. Okay, I still adore it. But when I was a kid, I'd eat the corn off the cob, then I'd r...

I'm a huge fan of rice pudding. It's one of my favorite desserts, and it's pretty simple to make, particularly if you take advan...

I've been on a tomato kick lately. Seems like everything I make has tomatoes in it - fresh tomatoes in salad, tomato sauce in a side dis...