My grand entrance into the culinary world was a sham.
Scrambled eggs were the first thing I ever cooked by myself as a child, my mother standing over me assuring the dish was simple, quick and hard to mess up. She was right - I certainly didn't mess them up, but the scrambled eggs I made were the rubber tires on the Rolls Royce of œufs to come.
Allow me to let you in on a little secret. The best scrambled eggs take up to half an hour to make, the slower the better and they're really good with cream and butter.
Eatocracy's Managing Editor Kat Kinsman attempts to vegetable garden on a roof deck in Brooklyn, NY in USDA Hardiness Zone 6b. Feel free to taunt, advise or encourage her efforts as this series progresses.
I'm slightly miffed with everyone who ever neglected to tell me that not only are radish greens totally edible - they rival schmancy, pricey salad standards like arugula, escarole and mache for crunch and distinctive flavor. All you've got to do is wash and chop them, and if you have radish greens around, there's a goodly chance you have radishes as well. Oil, dash of vinegar, dusting of pecorino - boop! Salad.
From today's CNN Political Ticker "Bush breaks silence on bin Laden"
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.
In the summertime when the weather is fine, we've got fishing weekends away, al fresco boozy brunches and barbecues on our minds - sorry Mungo Jerry.
It's the season to pack the whole Griswold clan into the station wagon, get away and add a little fuel to the fire.
And it seems Pete Evans, Australian chef, restaurateur and author of "My Grill: Outdoor Cooking Australian Style," is just as fired up about the art of outdoor cooking as we are.
There's nothing like - and as delicious as - the great outdoors.
Five Ways to Bring Typically Indoor Meals to the Great Outdoors: Pete Evans