Kevin Lee Jacobs

Poached eggs are delicate, elegant, and yes -- easy to make! You can even make them in advance, as I sometimes do, and then reheat them as needed. I use Julia Child's no-fail poaching technique: I hope this video was helpful to you. Thank you for keeping me company in...

I had planned to film a cookie recipe this week. Then I remembered that I need to lose a few pounds. So out with the cookies, and in with some delicious, low-carb, gluten-free Salmon Burgers! Thanks for watching! And by the way, these salmon burgers invite all kinds of variations....

I'm on a roll! Last week, I scraped, primed, and painted the ugly radiator pipe in the entrance hall. And yesterday, I cleaned and polished the interior side of my ancient front doors. Watch me work, and maybe pick up a tip or two for restoring some old wood in...

Back in the early days of this blog, I told you about my mother's totally awesome pumpkin bread. Yesterday, I filmed the step-by-step recipe for you! The bread is sweet, moist, and exquisitely perfumed. I think it captures the very essence of autumn. Thanks for watching! If you'd like to...

It's winter squash season! This week, I filled some common acorn squash and some multi-toned 'Carnival' squash with a simple saute of ground chicken, tomato paste, Worcestershire sauce, red wine, and sage leaves. The result? A seasonal main course that belongs on your dinner table. Thanks for watching! Subscribe to...

I wrote about Dijon Pork Chops with Cabbage and Apples a couple of years ago. Yesterday, because I was hungry, and because I had some 'Gala' apples in my fridge and some 'Savoy' cabbage in my garden, I re-made the dinner, and filmed the simple how-to for you. Need a...

If you enjoy smoked fish (I certainly do), then you will love, love, love these open-face sandwiches, or "tartines." Nothing could be easier to make. Just mound a mixture of smoked trout, heavy cream, Parmesan cheese, and chopped  chives onto long slices of toasted bread, and then pop the works...

Several years ago, the French-Canadian chef at The Epicurean (a now-closed bistro in Latham, New York) taught me how to infuse ordinary chicken thighs with THE most intoxicating flavor and perfume. The trick? Simply tuck a thin slice of lemon beneath the skin of each thigh, and then saute for...

CONFESSION TIME: The first time I tried it, I hated tofu. Then I learned how to press it correctly, and to cook it properly. Now I love tofu! I think you'll love tofu too, especially if you marinate it in sweet hoisin sauce (Asian barbecue sauce -- you can find...

I can bring home the bacon; fry it up in a pan. I can add eggs and other stuff, too, and serve it all to my man. Cuz I'm a double-u-o-adventurous cook. (Well, I hope you know that song. Or was it a TV ad?) Anyway, Mr. Fox LOVED this...

Last week, Mr. Fox and I escaped to Manchester, Vermont for two glorious days. There, at the Equinox Resort (pictured above), we decompressed under the hands of two gifted massage therapists at the resort's spa, and spent quiet time sipping wine and reading novels and memoirs on the hotel's spacious...

Yesterday, because it's both delicious and good for the digestion, I decided to make a batch of sauerkraut. Sauerkraut requires a head of cabbage, so I hopped into the car and drove to my local supermarket. There, as I eased into the parking lot, I noticed a silver Nissan pickup...

Remember the Honey Tamari Salmon I posted a couple of years ago? Yesterday, I filmed the recipe for you, but added one very special twist: I turned the savory-sweet fish into a complete, 5-star dinner that comes together in just 15 minutes! Hungry for more? Get my email updates and/or...

Yesterday, as I proceeded to remove the side-shoots or "suckers" from some of my African violets, it seemed a shame that no videographer was on hand to film the surgery. Then a crazy idea popped into my head. I could film this houseplant how-to all by myself, and without the...

To my surprise, the four tiny zucchini seedlings I planted on June 1 (late for me) have grown, in just seven short weeks, into big, bushy shrubs. The plants are flowering and fruiting like there's no tomorrow. How to keep up with such a colossal harvest? Well, I'm eating the...