Whoopi Goldberg’s Incredible Beef Ribs: A Culinary Hug from the Screen There are some dishes that, when you first encounter them, feel less like a recipe and more like a warm embrace. For me, Whoopi Goldberg’s Beef Ribs fall squarely into that category. I stumbled upon this gem, tucked away in the pages of Good … Read more
Italian Carrots (1940) There’s a certain magic in unearthing recipes from days gone by, a tangible connection to the kitchens and cooks who came before us. This particular dish, “Italian Carrots,” sourced from Jessie Marie DeBoth’s Cook Book of 1940, whispered to me of simpler times, of resourceful cooking and the inherent sweetness of humble … Read more
The Elusive Umami: Crafting Worcestershire Sauce from “Bull Cooking” There’s a certain magic to a deeply savory, complex sauce that can transform the mundane into the magnificent. For me, that magic has always been embodied by Worcestershire sauce. I remember, as a young apprentice, watching our head chef meticulously build layers of flavor, and a … Read more
The Umami Bomb: Worcestershire Sauce and Three Cheese Toastie There’s a particular kind of magic that happens when simple ingredients combine to create something truly extraordinary. For me, that magic often involves a touch of umami, that elusive fifth taste that makes food sing. Worcestershire sauce, with its complex blend of fermented anchovies, vinegar, and … Read more