September 26, 2015

January 2015 – Page 2 of 3 – Cooking With Vinyl

The food: Pulled pork is a hit-or-miss meat. When it’s good, it’s moist, flavorful, and nearly impossible to stop eating. When it’s bad, however, it’s dry, tasteless, and not worth the calories. The good news is I have an easy recipe for getting it right every time, so you can dish it up with confidence at your Super Bowl® or Oscars® party. Best of all, it’s a[…]

The food: Cheesecake—especially the classic baked New York style—is a true crowd pleaser. Its rich, creamy flavors appeal to most tastebuds, and both the taste and the appearance fool people into thinking it is difficult to make. In fact, it’s a relatively simple dessert that requires very little skill (although it does demand a lot of patience, as you have to wait hours to eat your[…]

The food: Mexican food is such a great guilty pleasure. After all, it’s very often deep fried and loaded with cheese—and when you visit a hole-in-the-wall restaurant (the best kind), it’s likely also swimming in oil, butter, or lard. To save us all a few calories, I came up with this baked chicken quesadilla recipe. Although it has a fair share of cheese, it’s[…]

Whether you’ve run out of taco seasoning or simply prefer to make your own, use this simple recipe to make it. Combining a few spices you already have in the pantry will give you the perfect mixture for tacos, fajitas, burritos, quesadillas, and all of your other Mexican favorites. Print Yum Taco Seasoning Prep Time: 5 minutes Yield: 1/4 cup Ingredients2[…]

The food: Brownies are either great or awful, and most of that depends on personal taste. People who like their brownies cakey rather than gooey are probably good people, but I just don’t understand them. For my money, a brownie shouldn’t bother calling itself such unless it is nearly batter-like, but with a perfectly crisp crust. After plenty of trial and error, I’m happy[…]