Go ahead. Impress people. Tell them you're making coq au vin. It's just chicken... braised in wine, thus making it fabulous.
In its original French inception, the coq referred to a rooster, typically … [Read More...]
I'm delighted to announce that The Library of Michigan named Burnt Toast Makes You Sing Good a 2015 Michigan Notable Book earlier this year. The program has generously agreed to support a two-week … [Read More...]
Adapted from a story by editor Jennifer Armentrout from Fine Cooking, this infused oil can be added to roasted vegetables before cooking or to steamed vegetables afterward. It provides a lovely complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes. Yields enough for about one to two pounds of roasted vegetables. […]
Story by Kathleen Flinn A couple years ago, I attended a screening event of the beautiful, fascinating and depressing documentary The End of the Line. The film illustrates the message and research found in the book of the same name written by British journalist Charles Clover. The tag line says it all: “Imagine a World Without Fish.” The End of […]
Salt to taste. If you’ve ever read a recipe, you’ve probably seen that line. Though common, it’s also a common source of confusion for home cooks. “Whose taste?” some ask. The answer, your taste, often leads to more questioning: “What is my taste?” or “What if my taster’s no good?” Salt to taste just means salt […]
Someone once confessed to me that they eat Tuna Helper while watching Gordon Ramsey. It’s a humorous line about a serious issue. Cooking has evolved into something of a spectator sport. If you know me, then you know I want to help teach the world to cook and to give people the confidence to be […]
As this terrific video by Consumer Reports shows, you don’t need to spend a lot of money on fancy spices. However, the key element is when spices get old. Ground herbs and spices are more exposed to air, and thus they lose their potency more quickly. Spices vs. Herbs First, its important to know the […]
Welcome! I'm Kathleen Flinn, a storyteller, cook and teacher, … Get to know me
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