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Shrimp and Grits for Two

The first time I ever tried Shrimp and Grits was in April, 2004, at a small, dark-paneled restaurant in Charleston, South Carolina. The main course was unforgettable: sweet, succulent shrimp and creamy...

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How I Make Cold-“Brewed” Coffee

Meet my latest addiction: Cold-brewed coffee. This exquisite elixir doesn't require any special equipment. Heck, it doesn't require electricity! Wanna produce the best iced coffee in the world? The...

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Sunday Brunch: Blueberry Streusel Strata (GF)

Oh, baby. I made this gluten-free strata the other day, and it was so decadent and delicious that I nearly passed out. It's a fragrant custard of blueberries and bread, nestled between two layers of...

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Crunchy Kohlrabi Slaw

I struggled with the name of this slaw. I wanted to call it "Krunchy Kohlrabi Slaw," or "Kevin's Krunchy Kohlrabi Slaw," but such titles seemed overly cute. This is a serious slaw, after all, and thus...

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Angelic Zucchini Fritters

WHAT'S THE DIFFERENCE between a good Zucchini Fritter and great one? Well, first the crust. It should be delightfully crunchy. Then the interior should be firm but smooth, and loaded with good zucchini...

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Minty Limeade from Scratch

Ready for some good news? I've added a "print recipe" feature to this website! And to celebrate, I think we should sip some homemade limeade. It's tart with fresh limes, and cool with fresh mint. A...

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Five Fabulous Zucchini Recipes

Today, because it's July 26, and because zucchini is currently filling counter tops, fireplace mantels, and bedside tables throughout the nation,  I wanted to share some of my favorite zucchini...

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Chocolate Chunk Cookies with Fresh Mint

Oh, the things I do for you. On Monday, I threw bittersweet chocolate chunks and fresh, chopped mint leaves into some homemade cookie dough. The result? Cool, minty, chocolate chunk cookies! These...

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Soupe au Pistou

Yesterday, because I needed to use up the ever-increasing produce in my too-small fridge, and also because my basil needed a haircut, I made a great big pot of Soupe au Pistou. Are you familiar with...

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Perfect Peach Pie

My mother made this peachy bliss every summer when I was a kid. It's a simple dessert -- just peaches, sugar, and some spices nestled between two layers of gloriously-flaky French pastry dough. It's...

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How I Make a Lattice (Woven) Pie Crust

If you think a lattice crust is beyond your culinary skill, I have some terrific news for you. This woven design -- which always looks terribly chic on a fruit pie -- is a cinch to achieve!  As proof,...

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Summer Salad: Tomatoes, Peaches, Basil, and Burrata

This salad was inspired by a similar one I ordered at Club Helsinki in Hudson, New York. It’s a tangle of ripe tomatoes and juicy peaches, all dressed up with red wine vinegar, ribbons of basil, and...

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Tabbouleh with Heirloom Tomatoes and Zucchini

Today, because I wanted something delicious (and healthy!) for lunch, I made a big bowl of Tabbouleh. Do you know this vegan Lebanese dish? It's crunchy with cracked wheat, and fragrant with fresh...

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Peanut Butter Cookies! (GF)

Yesterday, out of the blue, I developed a sudden desire to eat peanut butter cookies. To fight the temptation, I first vacuumed the entrance hall. Then I went for a swim. Then I took Lily the Beagle...

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How I Freeze Whole Tomatoes

Red ones. Green ones. Yellow ones. Striped ones. Are late-summer tomatoes swallowing your kitchen counter top, too? Here, the weather's been too hot for blanching, peeling, simmering, and canning the...

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Puff Pastry Apple Blossoms

This week, to celebrate the start of apple season, I made some scrumptious little desserts called "Apple Blossoms." The flower petals are thinly-sliced apples, arranged on strips of store-bought puff...

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Herbed Cottage Cheese Biscuits

I've had a busy week! The Germantown Garden Club stopped by for a guided tour... The pantry received a thorough cleaning... I purchased a black bracelet that counts my steps... And just for fun, I...

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Baking 101: Understanding Baking Soda and Baking Powder

Ever wondered about the difference between baking soda and baking powder? I certainly have. I've also wondered why some recipes request just one of these ingredients, while others require both. And...

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My Best Sweet Potato Pie

I wasn't supposed to have a sweet potato-harvest this year. Not after the crop's leaves were devoured by a woodchuck in early August. So imagine my surprise when Margarita, my garden helper, dug...

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Baking 101: Pâte Brisée Pie Crust

Pâte brisée is the only crust I trust for pies, tarts, and galettes. It's tender, flaky, and meltingly-delicious. It's easy to roll out, too. And talk about fast -- with the help of a food processor,...

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