Casey Barber

Cats and Humans Agree: Roast Chicken is the Best!

by Casey Barber December 15, 2011

“He circles around my legs like a furry shark the minute the chicken hits the counter, places himself strategically behind my feet in hopes I’ll trip and drop an entire roasted bird onto the floor, and yowls for his cut of meat until the last bite is sealed away in Tupperware and he can’t smell it anymore.”

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

Bloody Mary Tomatoes and More No-Cook Appetizers

by Casey Barber December 12, 2011

“It’s sort of an edible shot glass for my favorite brunch drink, dousing crunchy celery in vodka, horseradish, and Worcestershire sauce before stuffing the soaked-up bits into fresh grape tomatoes.”

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

Measure for Measure, Here’s the Weigh to Go

by Casey Barber December 5, 2011

“Until we can get every cook in America comfortable with the tare function, we can at least talk about which measuring cups you should be using for which ingredients—and why adding your ingredients to the measuring cup in a certain way makes a difference.”

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

Ou Est Le Boeuf? Non, Ou Est Le Foie?

by Casey Barber November 28, 2011

“A sliver of cured foie gras tart, slathered with garlic- and cheese curd-infused mashed potatoes is one of those dishes that causes involuntary noises of pleasure. Though the entire tart is the size of a Pizza Hut personal pan pizza, its over-the-top creamy savoriness should be split with someone appreciative to avoid any fatty luxury overdose.”

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

(Almost) Pure Cranberry Spread

by Casey Barber November 21, 2011

“More than the hilarious and captivating noises or the Sour Patch Kid-esque overtones of its texture, there was just a little extra poppiness to the cranberry’s taste after it made the transition from raw to cooked.”

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

Try a Dry Cider this Thanksgiving

by Casey Barber November 14, 2011

“This isn’t the sugary, boozed-up apple juice that’s mass-marketed to your local watering hole. The cider I’m talking about is fragrant and bubbly like sparkling wine, with a price point to match.”