About This Site

Welcome! There are two main areas on this site: the recipes and the articles. Both written by Harry Kenney. Though it’s very possible I may also include some “guest cooks” from time to time, recipes from people I know well, friends and family, as time goes on and if of course any are interested in participating.

With the recipe pages, each one is broken up into two or three sections. The first is the “story” or “back story” where I talk about what why and how I’m making it, why I’m doing it the way I am, what mistakes happened in earlier versions of the dish, and more detail on tips or hints you should be aware while cooking the specific dish. as well as other general comments I may have. I find this style yields the greatest amount of information, and I hope also adds some personality and some interest into what a simple a recipe alone lacks. This area will also contain at least one photo of the finished dish, and probably one or two others (sometimes six) taken while making or assembling the dish. At the very bottom of each recipe page, and that is the “plain vanilla” (pun intended), no-thrills essence of the recipe itself.

When it comes to the food or cooking articles here, they are where I write on a variety of general topics, giving tips, dealing with specific issues such as texture or meal preparation, things to avoid doing, things to try out; I’ll possibly go over some of my favorite cooking tools or kitchen aids, maybe talk about beverages, and who-knows-what other food related things as they may cross my mind.

One thing you’ll notice on this site, I’ll show you or tell you about my mistakes, my cooking flubs or disasters, usually in the back story part of each recipe. I think it’s good for people to know I’m just an average home cook like most of the folks reading this. And that we all make mistakes. And we can learn a lot from our mistakes, as minor or as crushing they can be at the time, that the next version comes out vastly improved, and nearly (we all hope) perfect.