Looking for a Quick Lunch?

When a dish comes out well, I like to think it’s due to my brilliance as a cook. But more often than not, good, carefully selected ingredients are the true stars. This recipe is a perfect example of one that’s all about the ingredients. No cooking skill required.

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.

Comfort Stew: Beef Daube Provencal

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.