And for our latest installment of fancy French cooking terms, I give you CHIFFONADE, the term for cutting fresh herbs with large leaves into thin, ribbon-like strips. Basil is the perfect herb to for this, […]
There are some mysteries in the food world that are confusing at best. You know, when things are seemingly the same but have different names or meanings? Like baking and roasting – put food in […]
Oh, waffles. How do I love thee? Let me count the ways. 1. I love all your nooks and crannies, perfect for cradling fruit and syrup and whipped cream. 2. I love that I can […]
These last days of August might send everyone into back-to-school mode – including my peeps – but the calendar and the farm markets are still all summer. All the time. Yes, apples are starting to […]
Stir-fry is king queen in my kitchen, especially on busy week nights when dinner often takes second (or third) place behind work and homework and after school activities (and exhaustion). They’re quick and a great way […]
How to Cut a Mango One of the things I love about working as a personal chef is that no two days are alike. One day I’m preparing a dinner party for a dozen diners, […]
Peeling fresh ginger can be tricky. Ginger’s firm, yellow flesh, where all the flavor lives, is covered with a paper-thin, tan skin that should be removed before using. the trouble with ginger is its shape. […]
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