These may be the easiest cookies you’ll ever make. In fact, you might say they’re downright rudimentary. But one of my favorite spices–cardamom–gives these little shortbread nuggets–called pebber nodder in Denmark–a huge lift. I was looking for something quick and easy for our last baking class before the holiday break. These cookies certainly filled the [...]
Earlier I described trying to decode my grandmother’s recipe for butter chew cookies and I know you have all been on pins and needles waiting to learn the final formula we used in our baking appreciation classes this week. Here goes… This is a two-step baking process. First you make a dough that will form an [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
