Cooking for Guys

Pieday: The Crust

          With the holidays upon us, my thoughts naturally turn toward pie. That's not really true. I think about pie all the time, but on holidays and special occasions, my mother's pies are a traditional part of the celebration. Her pies are worthy of celebration in...

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Lamb Kabobs

Lamb Kabobs This recipe pairs the subtle fruitiness of fresh chanterelles with the sweetness of dried apricots. When you arrange the mushrooms on the skewers, sandwich them between a dried apricot and a chunk of lamb, so the mushroom absorbs the flavor of the fruit...

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  Originally common in Colonial taverns and waterfront dives, flip is basically a beer hot toddy. Andy tells me it does nothing to improve the flavor of beer and I haven’t found anyone who actually likes it, but the drink is steeped in history and it is fun to...

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Simple Chanterelles with Shallots and Spices

            I wrapped the cooked chanterelles in foil and placed them behind the cylinders of my Triumph to keep them warm on my ride to town.  When I got to work, I topped a plate of biscuits and gravy from the cafeteria with wild...

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Bannock – a traditional camp bread

I seldom measure. Sometimes that works out well for me; other times it works out better for my dogs. Be that as it may, in the spirit of dashes, dollops and three-fingered pinches, I offer you this recipe for bannock, a traditional camp bread made in a skillet....

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