The Heirloom Recipe Index exists to make your Grandma (or great uncle, or second cousin on your mother's side) a superstar and preserve their kitchen legacy.
Some recipes are saved for special occasions; others are saved for a certain season; and then, there are some that you cook up just because.
This is one of those.
Kathy and her sister grew up as bowl lickers: a childhood memory and privilege that is never forgotten. "You'll get a stomachache," becomes a mother's mute warning as a tubby toddler finger plunges into the batter for another gooey bite.
Growing up, Kathy spent many a weekend this way: in the kitchen making "Picnickers" with her mother and sister.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Christopher Kimball is the founder of America’s Test Kitchen and host of the PBS cooking show under the same name. He is also the founder and editor of Cook’s Illustrated and Cook's Country magazines.
America’s Test Kitchen is a 2,500 square foot facility that houses more than three dozen full-time cooks and product testers - so if anybody knows kitchen gadgets, it's Christopher.
5 Favorite Gadgets: Christopher Kimball
A nutrition watchdog group is not McLovin' the marketing tactics of one Mr. Ronald McDonald.
The Center for Science in the Public Interest is threatening to sue fast-food giant McDonald's if they don't stop using Happy Meal toys to entice children to eat unhealthily.
Calling all Tony Bourdain fans: have a question on the back burner for the bad-boy chef, food writer and television host?
Consider this your special du jour.
Anthony Bourdain will appear on Friday's episode of CNN's Connect the World to talk about his new book, "Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook," and offer up his opinionated, oftentimes profanity-ridden commentary on all things culinary.
The show is soliciting questions from viewers - so go on, ask away.
The first time I ever had meatloaf, I was 10 years old. I was at a friend’s house for dinner, and when the menu was announced, I was overcome with curiosity. Meat - what? My friend rolled his eyes, disgusted. “Not again,” he murmured before collecting himself. He took the debate to the kitchen floor. A point of parliamentary procedure: Could we have a frozen Mama Celeste's pizza instead? His mother - eggs and meat coating her hands like gory mittens - stopped kneading and announced that if I also didn't want the meatloaf she was making, we could have frozen pizza.
I blurted out "I want the meatloaf!" I then shrugged at my friend, my best friend forever, the guy who I was sure would end up an astronaut exploring the crater and crannies of Mars alongside me - even if his name currently escapes me.
I was familiar with homely staples like mashed potatoes and peas, but what was this "meatloaf," this dish that combined two of my favorite words into one, namely "meat" and "loaf?" The next most mind-blowing combination would have been the words "cheese" and "cake," but my young mind knew that such a godly fusion could never be realized on this plane of existence.
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