When we put on a cocktail buffet, we go into production mode. One of our go-to hors d’oeuvres is grilled shrimp. We use tail-on shrimp and apply a light drizzle of extra-virgin olive oil, then a spice rub adjusted to the menu theme. Most of our rubs include a few basic spices–coarse salt, garlic salt, [...]
And folks, it’s certainly not for my photography. But if you turn to page 92 in the just-out December 2007 issue, you will find The Slow Cook’s byline atop a holiday story called “Cocktail Companions,” about pairing inspired libations with simple hors d’oeuvres. The challenge was to tell readers how to create a sophisticated cocktail [...]
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
