the 411 {on recipes etc}

RKG-Caricature-OriginalI’m an artisan home cook. You’ll find some quick recipes here, but sometimes, your cooking needs a little heart and time to make it taste good, even when it’s the most basic of recipes. Have you ever heard the saying– you have to love the food in order for it to taste good— it’s so true! Think about it, generally when you rush through a recipe or skip a step or ingredient, it just isn’t the same. You may even want to try some of these recipes on the weekend when you have a tad more time. It may take an extra 10 or 15 minutes, but it’ll totally be worth it and the proof will be revealed when there are no leftovers remaining.

original content

RKG MonogramRecipes connect us to one another and to the past forming a strong community bond. Just as I will share my recipes and ideas with you, I want you to do the same. However I ask that you share your source and I’ve made it easy for you. All of the recipes and food photography on Buttermilk Lipstick stamped with the RKG monogram are exclusive, original content developed and produced by me. I encourage you to “swap” them with your friends and by all means, pin away (!) but please do not claim them as your own {as flattering as that may be} or alter the photos or recipes by removing the watermark. I promise to do the same for you and I sincerely appreciate you being respectful of that.

recipe style
success starts with good communication}

You’ll find three types of recipes when you drop by and each will be written slightly different in an effort to ensure success in your own home kitchen.

1.) the basics

I firmly believe that in order to make a really fabulous recipe, you must go back to the basics. Here, you’ll find kitchen tested recipes prepared in my home—developed, written, and tested by a former test kitchen director. I know how frustrating it can be when you’re knee deep in a recipe and something goes awry…communication is key. I find it’s the extra little bits of information that can sometimes make or break success. We also need a little coaching along the way so look for a heaping helping of advice within the body of the recipe. Once you have a good solid base recipe, let your imagination run wild. I’ll give you a few suggestions along the way but don’t stop there. Go completely bonkers if you like!

2.) how to…

Pretend as if we were sitting next to one another in the waiting room at the doctor’s office or we’re waiting for our hair to process at the beauty parlor. I’ve found, that besides catching up on the latest celebrity gossip via People magazine, the next natural topic of conversation is food. There’ve been many-a divine recipes exchanged at the shampoo sink and I’ll literally tell you how to make those so-easy recipes in just a few sentences.

3.) it’s sort of projecty

Sometimes there are recipes with a lot of steps or components. That doesn’t mean it’s difficult to make, there’s just a little more to it than the average weeknight supper. I’ll share with you how I like to breakdown those types of recipes. When you know how to do something, like make a batch of cookie dough, sometimes it’s just a matter of giving some visual cues to follow in addition to some basic instruction. I’m going to walk you through it and share additional tips and info to help guide and coach you along the way.

more, more, more… we love information, don’t we?
{look for these subheads in recipe posts}

good to know
Information that I found during testing to help ensure you’re successful in your kitchen.

make it yours
Suggestions on how you can take a recipe beyond the basics.

who makes it possible
I’ll add the names of products that I use or absolutely LOVE whenever possible. No one is slipping anything under the table to me to share these brands with you, I simply have my favorites due to much trial and error and a career built on recipe testing in a professional home kitchen setting. {If that were ever to be the case, you can trust I would disclose that information to you up front.}

{music to your ears: “More, More, More” Andrea True Connection}

More, More More – Andrea True Connection (HQ Audio)

{watch the video on YouTube… uploaded by Luiscmck70s}

 Be sweet and I can’t wait to show you EVERYTHING!

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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