Casey Barber

Harboring a Crush on Shepherd’s Pie

by Casey Barber October 10, 2011

“We filled every square inch of the table with plates of the signature fried clam tacos, Berkshire pork with salted caramel, fried chicken with vinegar dipping sauce, cheesy grits, buttery green beans, another pork belly sandwich because I’d talked it up so much, and bowls of salty fresh-cut fries.”

16 comments [Read the whole good food story...]

Lemon Ginger Shortbread S’mores

by Casey Barber October 3, 2011

“Why wouldn’t I start thinking about graham flour, and how maybe you could make a shortbread cookie with it? Or how a little lemon zest… and ginger?… might make their way into that cookie? And at this point, it would be silly not to add some ginger to the chocolate layer. Which means that the marshmallow on top should definitely taste like lemon.”

21 comments [Read the whole good food story...]

Ask Casey: Let’s Make a DIY Root Cellar!

by Casey Barber September 26, 2011

“The absolute easiest way to make a “root cellar” space for your vegetables without building a new space or digging into the ground is to find the coldest space in your house—it doesn’t have to be a basement nook, but if it is, make sure it’s far away from the furnace room.”

7 comments [Read the whole good food story...]

The Bar Cart: A Pickled Surfer at Ditch Plains

by Casey Barber September 19, 2011

“It’s pickle brine, the sugar- and turmeric-infused neon juice from bread and butter slices, that Ditch Plains mixes with whiskey to make a cocktail called The Pickled Surfer. Citrus comes to the rescue once again, with a squeeze of lime juice that cuts both the sweetness and the burn for a truly mellow finish to each sip.”

7 comments [Read the whole good food story...]

The Care and Feeding of Cast Iron Skillets

by Casey Barber September 12, 2011

“You do need to season cast iron before it can develop the perfect, long-lasting nonstick finish, but it’s something that happens naturally over time as you cook with it. Cast iron is one of the easiest, most versatile cookware pieces you can use, and here’s how to care for it.”

17 comments [Read the whole good food story...]

Homemade Butterscotch Krimpets

by Casey Barber September 5, 2011

“As a companion piece to my story in Gourmet Live, I’ve developed a DIY version of Tastykake’s Butterscotch Krimpets, the spongy little snack cakes with golden caramel frosting that were some of the bakery’s earliest creations.”

29 comments [Read the whole good food story...]

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