Techniques
How to Make Garlic Paste
To make garlic paste, peel and finely mince 1 or 2 cloves of garlic. Sprinkle the garlic with a big pinch of salt. Turn the blade of your knife on its side and move the […]
chef danielle
Tips
5 Things You (Probably) Didn’t Know About Avocados
1. According to botanists, avocados are technically a berry. 2. They have the highest protein content of any fruit and more potassium than bananas. They’re sodium and cholesterol-free and high in folate, fiber and B […]
Recipes
Strawberry Huller | White Chocolate & Mascarpone-Stuffed Strawberries
I’m not a gadget girl. I don’t have cabinets filled with assorted tools and utensils that seemed necessary, but later ended up unused, gathering dust. However, when I find something truly useful that simplifies a […]
Condiments
How to Make Blender Hollandaise
Serve this blender hollandaise over grilled or roasted asparagus or with Crab Cakes on a bed of Asparagus & Red Bell Pepper Slaw for a Mother’s Day meal Mom won’t soon forget. Blender Hollandaise Sauce […]
101
Asparagus & Red Pepper Slaw
Asparagus and Red Pepper slaw is the recipe that signals to me that spring is here and here to stay! Fashioned from paper-thin ribbons of fresh asparagus and red bell pepper, it makes a delicious […]
Entrées
Tips for Making Great Crab Cakes | Chef Danielle’s Crab Cakes
I may need a protective detail after publishing this post. I’m about to start some mess with my crab cake recipe. You see, I live in Maryland (home of the Blue Crab) and I make […]
Techniques
How To Boil an Egg
According to the American Egg Board (and who would know better, right?) boiled eggs should be called “hard cooked eggs” because boiling makes them tough, rubbery and can make the yolks turn green. For me, […]