My grandmother, Maxine, was the best cook I've ever known, and the most instinctive. I don't believe I ever saw her checking a recipe; in fact, I don't think she owned a cookbook. No food scales for that woman; no careful leveling of a precise cup of flour. She was from the "just put in some butter about the size of an egg" cooking school. And I'm grateful that she passed that philosophy on to me. One of the things we all think of when we mentally revisit our grandparents' farm is the smell of ... continue reading...