Ask Casey

Ask Casey: What Am I Gonna Do With This Leftover Ham?

by Casey Barber April 1, 2013

“Though there is in fact a whole cookbook (Ham: An Obsession with the Hindquarter) devoted to the succulent rear flanks of the pig, I’ll give you a few suggestions to tide you over before you run to the bookstore.”

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

Ask Casey: Natural Alternatives to Nonstick Pans

by Casey Barber January 28, 2013

“The biggest considerations in moving from a chemical-coated nonstick frying pan to a version with a more natural finish are how much time and effort you want to put into creating and maintaining that finish. All of the below recommendations are stove- and oven-safe, and can be heated over high heat without oil. Most importantly, they’re all Teflon, PTFE, and PFOA-free; you can cook safe with these and keep them for the rest of your life.”

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

Ask Casey: The What, Why, and How of Kosher Salt

by Casey Barber October 29, 2012

“Truth be told, I didn’t know anything about the whys and wherefores of kosher salt when I started using it instead of table salt in my kitchen. I saw all the big-boy chefs doing it on Iron Chef America and figured if it was good enough for them, it was good enough for me.”

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

Ask Casey: Hanger, Skirt, Flank, and Flatiron Steaks

by Casey Barber February 27, 2012

“These under-appreciated cuts have been sneaking their way onto restaurant menus as chefs and customers alike see the value in using the whole beast and look for less expensive ways to get their steak fix.”

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

Ask Casey: Questions on Quail

by Casey Barber October 24, 2011

“Quails are delectable little dudes, with rosy meat that’s sort of like the most tender chicken thighs you’ve ever sunk your teeth into. Unlike the larger Cornish game hens, which really are nothing more than adolescent domestic chickens, quails are just small enough that it’s totally cool to eat their miniature drumsticks with your fingers, even at the nice restaurants.”

17 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.”

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

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