101
Formal Dinner Party Courses
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 […]
cooking clarified
Tools
Greek Yogurt
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 […]
Techniques
How to Flambé
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 […]
Tips
Grits vs Polenta
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 […]
Tools
Mandoline
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 […]
Techniques
How to Make Pot Roast
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. […]
101
Sugar 101 | Choose the Right Sugar
One trip down the baking aisle in the grocery store and it’s easy to be overwhelmed by the various sugar options available. How do you know which one to choose? Here’s a quick Sugar 101 […]