The “Good to Better Cooking Continuum” at 11,000 Feet

Maybe cooking was never meant to be an exact science, subject to one-dimensional assessment on a good/bad scale. Taking this perspective eliminates the pressure to achieve absolute “rightness” in the kitchen, replacing it with a no-pressure opportunity to just make things better.

Using Herbs and Spices: More on Flavor Families

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.