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Just Cook It
Tuesday, Nov. 24, 2009
This year, I decided to experiment a little with the gravy. Although there is nothing wrong with your mom’s turkey gravy, who knows, maybe you’d like to try something different this year. This sauce is not really like gravy, it is much more concentrated and meant to be drizzled over the dish, not poured. I hope that you...
Just Cook It
Tuesday, Nov. 24, 2009
Thanksgiving is here once again, and everybody has advice on how to cook your turkey this year, so I won’t be weighing in. I feel that the dressing is almost as important as the turkey, and unfortunately, a lot of people tend to minimize its role on the Thanksgiving table. This recipe is...
Just Cook It
Friday, Nov. 20, 2009
Admittedly, there is not very much time left to utilize your grill, but this recipe can be made in the oven as well. The key is to marinate the pork for at least an hour, and overnight is even better. Since part of the recipe uses corn husks, corn on the cob is a perfect accompaniment for this dish. The corn husks should be soaked...
Just Cook It
Friday, Nov. 6, 2009
There is nothing quite as satisfying as a good potato salad. Creamy, salty, crunchy and tender all at once. My mom makes it with a lot of hard boiled egg, and a little vinegar gives it the zesty flavor that puts it over the top...
Just Cook It
Friday, Oct. 23, 2009
This dish is so simple anyone can do it, including your kids. There is a trick, however. You need to serve this dish and eat it IMMEDIATELY! The recipe calls for a lot of butter, and if it cools off too much it will solidify. The starch in the pasta water will serve to thicken it, too. Other than that, it is wonderfully creamy and tasty...
Just Cook It
Friday, Oct. 16, 2009
This is a recipe which requires a fair amount of time and effort, but it is well worth it. Commercial ravioli are bland, too perfect versions of the real thing. Good homemade pasta is nutty, toothy heaven and you can make so many different fillings from savory to sweet. I sometimes make dessert ravioli with butternut...
Just Cook It
Friday, Oct. 9, 2009
Here’s my take on the classic dish. For me, the key is to make sure that the chicken is super crispy, not overcooked, and I don’t like to bake the chicken for very long. Use a little sauce, don’t drown it. Use fresh mozzarella, not the hard block of cheese...
Just Cook It
Thursday, Aug. 27, 2009
I love this dish for its simplicity, and the results are always overwhelmingly positive.  You should end up with what I like to call “grill fries”, crispy on the outside and puffy potato goodness on the inside.  A good companion dish for any grilled protein, dip them in whatever sauce you like.  I prefer to drizzle them with a nice hot sauce like Cholula...
Just Cook It
Thursday, Aug. 6, 2009
­I made this dish for a family picnic and it lasted for about 15 minutes. This dish is simple, fresh and tasty.Make sure that the shrimp are thoroughly cleaned and that you don't overcook them. They only need to be in the boiling water for about 30 seconds, and then put into an ice bath immediately.Boil them with the...
Just Cook It
Thursday, July 23, 2009
An essential part of your cooking arsenal, shrimp scampi is not only easy to make but is a classic dish that always gets a compliment from your guests. The origins of this dish are fought over but at this point in time there are so many versions that it really doesn't matter what you use for your crustacean. I also like to add a little chili...

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