Learn the basics
For years, I’ve known the rule for cooking tough meat cuts: low and slow. But in my hurry up world, I tried to do low on a gas stovetop that was calibrated for hot, fast cooking. My last batch of soup bones came out as tough as leather, even though I had cooked them on low. . . Patience and forethought came to my rescue
Here’s the great thing about herb and spice flavor families. Find one you like and you’ve got an easy springboard to creative fun, as in this recipe for Eggplant and Garbanzo Stew with Spicy Coriander Flavors.
Those little jars of prepared garlic and ginger are so completely convenient! No fussing with paper-thin garlic peels, no paring gnarly knobs of ginger or endangering fingers on the ginger grater and no garlic-smelling hands for the rest of the night. But is it OK to use these conveniences? I get this question a lot, … Read more
Know how many pounds of eggplant are grown in China each year? A lot. That’s why Chinese cuisine is a good source of inspiration when facing a surfeit of eggplant.
“Browning” rice is not like “browning chicken breasts until golden,” or “toasting nuts until brown and fragrant.” No, it means forgetting about the rice simmering on the stove until a thick brown, hard crust forms on the bottom. But now there’s a new use for it–so don’t pitch it in the composter.
Do you remember when you could buy a pear, wash it, then eat it? Not anymore. Mad scientists have successfully hybridized every last produce species. Shortly after harvest, fruits and vegetables now develop a brightly colored, impossibly sticky scab on the outer skin. Being highly toxic, the scab must be removed before eating, presenting consumers … Read more
With yet another food scare, maybe it’s time to start relying on our own wits to ensure the safety of what goes in our mouths. Here are some quick guidelines to begin regaining a sense of control and comfort when it comes to eating.
A classic, no-fail stew. Make it in the slow cooker or on the stovetop, and learn several tricks for a more tender and tasty stew. Cooking School notes included as well as modifications.
If it’s true that creating a pantry takes more than an afternoon, then how can we possibly reap the benefits of a pantry? Is there a way to reframe the picture so time panic doesn’t prevent you from having one of these invaluable kitchen resources?
In years past, I never gave potato mashing the attention it deserved. I just threw in a little butter and milk, mashed roughly with a hand masher and took them to the table. This year, I put a little time into experimenting and investigating and found some tricks that easily elevated the mashed potato into … Read more