Chef Miki’s Featured Tips
Chef Miki’s Tips for making Pan-Seared Pepper-Crusted Pork Tenderloin THYME AND DRIED HERBS – Fresh herbs always provide the best results, but having dried herbs in […]
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Time & Priorities
Written by my mother We are all given the gift of time, yet everyone views it and uses it differently. Just think of all we
Family Eats Challenge Jim and Janet, Houston Update 3
Jim and Janet’s Family Eats Challenge is well under way. They provided Chef Miki with five recipes they found on the site that they would
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Superbowl
There is no missing the excitement that is building around the upcoming Super Bowl. The trash-talking between Indianapolis Colts and New Orleans Saints is unmistakable,
Maneuvering the Meat Counter
Are you well schooled in the different cuts of meat, what they’re used for, and what their substitutes are, but still confused as to what
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In the Kitchen with Grandma and Granpa: An Introduction to Braciole
We love when Grandma and Grandpa visit. The kids are in heaven, climbing all over Grandpa, playing Suduko with him, and gathering ‘specimens’ to investigate
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An Interview with Shannon Beitchman, Operation C.H.E.F.
This month, Family Eats talks to Shannon Beitchman, co-founder of Northern California-based Operation C.H.E.F. (Cooking for Health, Energy, and Fun!) She imparts her wisdom on
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All Baked Out
The thought of pulling another cake pan, muffin tin or loaf pan out of the cupboard this week is just too much for me. Yet,
The Greening of the Kitchen
Green, green, green. Everyone is talking green, and when it comes to the kitchen, Green is definitely relevant. Beyond the food we prepare, green relates
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Family Eats Challenge Jim and Janet, Houston Update 2
Two weeks ago, we introduced you to Janet and Jim, our first Family Eats Challenge family. When we last left them, we suggested that they
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