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Just Cook It
Monday, July 13, 2009
This recipe is something that I have been eating since I was old enough to eat solid food. My grandmother has been making these croquettes for 50 years (maybe more), and they will always be a food that makes me think of home, family and security. I hope that you enjoy it, and remember that it can be adapted to your own liking. You can make it with chicken, ham, veggies or whatever you feel like...
Just Cook It
Tuesday, July 7, 2009
Every now and then, I go on a bender and need something to comfort me the next day. This grilled cheese sandwich recipe usually does the trick, along with a pint of ice cream, French fries and a half gallon of juice. You can use this recipe when you aren't hung over, too...
Just Cook It
Monday, June 22, 2009
This is a simple, delicious way to prepare chicken breasts without drying out the meat. Once prepared, you can refrigerate or freeze and reuse for a while. Although I like to use fresh oregano, you can substitute your favorite herb. The chicken can be used for sandwiches, tacos, burritos, or just by itself with potatoes and veggies or on top of a salad...
Just Cook It
Monday, June 15, 2009
I came home from work the other day and my wife and a friend had cooked up some tempura battered shrimp and made tacos. Although relatively simple, they were so satisfying after working a 10 hour shift that I had to have the recipe to pass on to you. You can vary the recipe by adding diced pineapple to the pico de gallo...
Just Cook It
Thursday, June 11, 2009
Summer is rapidly approaching, and nothing satisfies or is easier to make than fresh guacamole. The key to a good guacamole is freshness, the perfect ripeness of the avocado, and the presentation. First, the guacamole should be prepared immediately before eating, otherwise it will rapidly discolor due to the interaction of oxygen with the avocado. This can be prevented slightly...
Just Cook It
Wednesday, April 29, 2009
As spring approaches, I remember fondly last summer's fresh, homegrown tomatoes and the salads we made. Luckily, we live in the 21st century, not the 14th, and tomatoes are available year round. The key to this salad is using sheep's milk feta instead if goat's milk feta. The difference in flavor is really noticeable.
Just Cook It
Monday, April 6, 2009

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I love spedini, they are such a rich, comforting food. I like their versatility, too. You can find literally hundreds if not thousands of variations; everybody has their own version. I make mine with whatever is laying around the kitchen, something which I am sure will shock and anger any spedini purist out there. I feel, however, that there...
Just Cook It
Monday, March 30, 2009

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The potato is probably the most versatile edible known to man, yet time after time, I find this humble tuber has been abused by kitchens all over. Why it is so difficult to put out a well executed breakfast potato is beyond me. To date, the only place I can expect perfect breakfast potatoes is Roots...
Just Cook It
Monday, March 23, 2009

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Many of you may have noted that the majority of my recipes are not very low-calorie, low-carb or low-fat. This recipe is no exception; it is what I like to call "high-flavor". The unfortunate result of our evolutionary years and many years of famine, our bodies usually want to store as much fat as possible when they can and for that reason we think that salt, fat, sugar and starches are tasty. We are right. This recipe has it all...

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