Month: February 2011

Greek yogurt is a richer, creamier version of run-of-the-mill yogurt. I am not a lover of yogurt in general, but there’s something about silky, thick Greek-style yogurt that makes my tzatziki – and everything else […]

Starting a fire in the kitchen is typically not a good thing, unless you’re trying to flambé. How to Flambé To flambé means adding liquor to a dish, then igniting it so that it flames […]

Grits and polenta are both dried corn. When cooked, both are also referred to as cornmeal mush. They’re each cooked until they’re thick and creamy and are like a blank canvas for toppings and stir-ins […]

A mandoline is a countertop slicer used to cut food, usually vegetables, in a variety of shapes and sizes that would be difficult to produce with a knife. You can cut food into thin slices […]

Pot roast is a quintessential winter dish. Juicy beef simmering away, filling your house with delicious aromas — what could be more perfect on a cold, blustery day? Choose an inexpensive chuck or shoulder roast. […]