To my knowledge, there are three types of court bouillon (French translation of short broth). The first type is the very simple quick broth for poaching fish with a small amount of onion, carrot and celery with aromatics and white wine. Then there are…

Good bagels are hard to come by in the Midwest. Technology has helped us with many things, but automating procedures to help streamline the process can sometimes affect the result. Traditionally bagels were proofed, boiled, then baked. It is quite an …

I have been a big fan of grits for a long time, or at least what I thought was grits. About 10 years ago I got to try some OG Grits. They were coarse-ground with a stone mill powered by the War Eagle Creek (a tributary of the White River) in Rogers, A…

Spoonbread is like polenta met cornbread — and they called up soufflé and custard to have a party. This recipe is gluten-free, but not because the ingredients are left out that need to be there, but because it is naturally gluten-free. It has Native A…

Cooking scalloped potatoes has always been more of a method as opposed to a recipe for me. I never look up a recipe to cook rice — I just make sure I know the ratio of liquid to rice, depending on the grain type, then make sure to use the correct meth…