Ingredients: For Salad: 4 cups spinach leaves, rinsed and patted dry 4 cups salad greens, rinsed and patted dry 1 cup grape tomatoes, halved lengthwise 5 slices cooked bacon, crumbled 4 hard-cooked eggs, peeled and […]
In French, potatoes are pommes de terre or apples of the earth. They’re relatively simple to grow, which makes them inexpensive and widely abundant. Nutritionally, they are high in complex carbohydrates, but contain little or […]
Choosing the right type of potato to cook with can make or break a dish. Potatoes fall into one of two categories — mealy vs waxy potatoes. Mealy potatoes (russets, purple) have thick skin and […]
A candy or deep frying thermometer is used to measure temperatures of oils (for deep-frying and pan frying) and hot sugars and caramels (for candy). Instant read or meat thermometers typically measure temperatures up to […]
Clarified butter is butter that’s been purified or literally made clear (hence the name of this website). Butter is made up of fat, water and milk. When the water and milk are removed, you have […]
In the 20-plus years I’ve lived in the DC area, I have yet to be invited to a White House State Dinner. (There’s no apparent reason why I would be invited, but can’t I keep […]
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 […]
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