It’s no secret to my friends and family that pasta is my favorite food. Not any specific pasta, not any particularly sauce, if there are noodles I am a happy girl. I wasn’t always the pasta afficionado I am today. As a child I despised spaghetti, it was always over […]
One of the five french mother sauces (bechamel, veloute, hollandaise, espagnole, tomato sauce), bechamel is a versatile base for a variety of dishes. If you’ve ever made a macaroni and cheese casserole, you’ve likely made a bechamel. Flour, butter and milk make the base of this recipe, and it can […]
It’s summertime and with July 4th rapidly approaching, it’s outdoor picnic and grilling season everywhere except for here in hotter than hell Florida. Summer is our rainy season, so it rains every single day. It’s not exactly ideal picnic weather down here, and you certainly couldn’t pay me any sum […]
I’m going to teach you how to boil an egg. No offense, but you probably aren’t doing it right. I didn’t do it right for, oh I don’t know, my entire life. My mom taught me the best way to boil eggs was to put them in a sauce pot […]
Do men experience the flu or common cold differently than women? It’s an age old debate and a common meme that has developed into its own illness designation, “man flu”, with thousands of articles referencing the inferiority of man when faced with a seasonal illness. Women really can do it […]
Chicken stock is an essential cooking element that needs very little instruction to master. Sure, you can run to the grocery store to pick up a box of stock. In a dark hour you could even add bullion to water, even I have been so desperate. But neither will give […]
My dad always fancied himself a phenomenal cook. He had what I would call a passing interest in food, but in comparison with the rest of his family (before I came along) he was the Jackson family food expert. Each summer his mother, my Nam (sounds like Pam) would throw […]
Fargo, North Dakota is the largest city between Minneapolis, MN and Spokane, WA. With a whopping population size of 120,000 its no wonder that every few weeks I needed to get out to a real big city and stretch my legs a bit. My hometown has about 400,000 residents in […]
Chicken is an affordable and versatile bird, but it lacks a deep flavor profile. I recommend brining your bird bits overnight, or at least for a few hours before setting about to cook. A brine consists of water, salt, sugar and acid and can be manipulated in a variety of […]
Typically used to grill eel, kabayaki is a sweet reduced soy sauce that can add sweet depth to many other dishes. I use it as a base in my Furikake Chicken. It could also be substituted for teriyaki with picky eaters as it contains no aromatics (ie. ginger and garlic)
I'm Lauren Jackson and I love to eat, drink and cook. Let me teach you my ways!
