Beef Stew 101
Entrées

Beef Stew 101 | Beef Stew

So, it’s March. My calendar says so. Late March. Spring is actually here. Would someone PLEASE tell Mother Nature?! It’s still so cold and I’ve been cold since October and I’m over it, Winter. Seriously, […]

How to Chiffonade
Techniques

How To Chiffonade Fresh Herbs

And for our latest installment of fancy French cooking terms, I give you CHIFFONADE. Chiffonade is the term for cutting fresh herbs with large leaves into thin, ribbon-like strips. Basil is the perfect herb to […]

Clean Portobello Mushrooms
Techniques

How to Clean Portobello Mushrooms

Portobello mushrooms are large, round mushrooms known for their dark brown color and meaty texture when cooked. They’re often used as the central ingredient in vegetarian recipes because of their meaty consistency. Cleaning portobellos is […]

Tomato Sauce
Recipes

How to Make a Quick Tomato Sauce

You guys. My Quick Tomato Sauce recipe turns homemade sauce into a weeknight reality! Seriously. This recipe takes you from a spin around a sauté pan to a bowl full of pasta in less than […]

How to Cut a Pomegranate
Techniques

How to Cut a Pomegranate

How to Cut a Pomegranate Pomegranates are like the crabs of the fruit world to me. Let me explain. I don’t want to steam them, smothered in Old Bay (as one does in Maryland) but […]