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Fingerling potatoes are a pleasant surprise. Except for their smaller, elongated shape — like fingers — they look like any old potato, but once cooked they reveal a soft, creamy center. Seriously, a creamy potato! Their small shape means fingerlings cook faster than regular potatoes so they’re an excellent choice for quick side dish. → Hungry for more?  Leave a comment  Recipes, Seriously? You Cooked That?, Shelf Stockers  blanch fingerling potatoes, chef danielle, chef danielle turner, cooking clarified, creamy potatoes, fingerling, fingerling potatoes, fingerlings, heavy cream, pan fried potatoes, pan fry fingerling potatoes, pan fry potatoes, parmesan, parmigiano reggiano, pesto, potatoes, tubers, what are fingerling potatoes 
Busy schedules and hectic lifestyles can make packaged convenience foods quite attractive, especially during the breakfast rush. With a little advance planning you can forego the frozen waffles and cold cereal and serve up a hot and tasty breakfast without getting up at the crack of dawn. The solution to your morning rush mania → Hungry for more? 
Nonstick pans make life in the kitchen easier because they all but eliminate the worry of food sticking to the pan. Cooking with pans with nonstick coatings is perfectly safe, so long as you’re doing it properly. Follow these tips to protect your pans and your food. 1. Never heat nonstick pans to temperatures higher → Hungry for more? One comment Toque Tips are nonstick pans safe, care for nonstick pans, chef danielle, chef danielle turner, cooking clarified, harmful nonstick toxins, heat empty nonstick pans, how to keep nonstick pans safe, learn to cook, metal utensils on nonstick pans, nonstick, nonstick coating, nonstick pans, nonstick pots, safe nonstick pans, tips for nonstick pans 
There’s a reason why chef-prepared food usually tastes better than the food you cook at home. Actually, there are a few reasons but the biggest is that chefs know the secrets to building flavor in a dish. Most anyone can follow a recipe but being able to read between the lines of a recipe → Hungry for more? Leave a comment Easy Does It, Recipes, Seriously? You Cooked That? chef danielle, chef danielle turner, cooking clarified, how to doctor spaghetti sauce in a jar, how to make spaghetti sauce, jar marinara sauce, marinara sauce, quick spaghetti sauce, recipe, spaghetti recipe, spaghetti sauce, spaghetti sauce cheat, spaghetti sauce ground beef, spaghetti sauce ground chicken, spaghetti sauce ground turkey, spaghetti sauce recipe, spaghetti sauce with squash, spaghetti sauce with zucchini, spring spaghetti sauce 
I realize spring has sprung for most of the country but my kitchen and my dinner table seem to be stuck in winter. I’m still craving comfort foods, braises and stews, the hallmarks of fall and winter cooking, even as temperatures climb and flowers bloom. Hence, this Skillet Turkey Pot Pie, which I’ve made → Hungry for more? One comment Recipes, Toque Tips boil vs simmer, boiling and simmering, cast iron skillet, chef danielle, chef danielle turner, chicken pot pie, cooking clarified, cooking in a cast iron skillet, difference between boil and simmer, difference between boiling and simmering, ground chicken, ground turkey, homemade pot pie, how to make pot pie, how to make pot pie from scratch, pot pie, puff pastry, simmer vs boil, skillet turkey pot pie, turkey pot pie, what's the difference boiling and simmering |
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 I'm Chef Danielle, cooking instructor, food stylist and food writer. I'm teaching you the tips, tools and techniques you need to make cooking simple. I'll bring out your inner chef and introduce you to the kitchen!
You can cook!         |
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