Author Archives j@jlooney.com

  • Burgers are humble little things – ground meat stuffed in a bun with a rather informal collection of toppings and sauces, at the whim of the consumer. However, if you’re going to make an EPIC burger, you’ve got to start at the beginning, and that means making the bun from scratch, seasoning the beef and […]

    CONTINUE READING
  • Sorbet’s are a hallmark of summer – cool, refreshing, crisp flavors that just seem to sing “SUMMERTIME!” If you can turn out a good sorbet, you’ll be the most popular one at the cookout, block party, family reunion or whatever. The secret? Sorbets are ridiculously easy to make. For real. Sorbets are basically just fruit […]

    CONTINUE READING
  • In Texas, chili is about two things – beef and chiles. No self-respecting Texan would dream of putting beans in their chili. That’s just not how it’s done. And as much as I hate to admit it, they’re right. Chili was invented by the cowboys driving cattle across the range. The two things they had […]

    CONTINUE READING
  • Yeah, you could always just grab a box of Betty Crocker off the shelf to satisfy that craving for a rich, chewy, chocolate experience. Or you could make these ones from scratch. It’ll take you about the same amount of time, and you’ll end up with something that makes those box-mix brownies look like a […]

    CONTINUE READING
  • A true study in chocolate for the connoisseur and the indulgent alike, this dish explores and showcases the intricacies and nuances of chocolate flavor and texture, and cannot rightfully be relegated to the “dessert” category. Any of the different elements that make up this glorious creation could be the substantial part of – or even […]

    CONTINUE READING
  • Brisket is a particularly interesting cut of beef – it’s the pectoral muscle of the cow, and as such, it gets a lot of work during the cow’s lifetime, and is a fairly tough cut of meat. However, that toughness is balanced by it’s incredible flavor. When prepared properly, a brisket can become tender, juicy, […]

    CONTINUE READING
  • Challa bread (pronounced “Holla!”) is a traditional Jewish bread made with eggs and oil, rather than butter. It’s slightly sweet, and makes a ridiculously tasty french toast after it’s a little stale. If you’re afraid of making bread, let me assure you, this is one of the easiest breads to make that I know of. […]

    CONTINUE READING
  • French onion soup is one of my favorite soups ever. I judge many restaurants based on their ability to execute this soup well. It’s not especially difficult to make, but it’s time consuming, and you can’t cut corners. Caramelizing the onions takes time, and that’s where all the delicious subtle flavors in this dish start.FrenchOnionSoup […]

    CONTINUE READING
  • The grilled cheese sandwich is a hallmark of childhood and a relic of early 70′s Americana. I grew up on them. Two pieces of WonderBread, a single slice of Kraft cheese in the middle, buttered and toasted. Easy, right? But just not that appetizing to anyone over the age of 6. If you’re going to […]

    CONTINUE READING
  • Shrimp & grits, along with collard greens, is about as “Southern” as you can get when you’re talking about southern food. Any good Southerner knows how to make tasty grits, and I’m not talking about the ‘quick grits’ you find next to the oatmeal and cream o’ wheat at the grocery store. Grits are basically […]

    CONTINUE READING