Pike Place Market in summer reminds me of when I first moved to Seattle back in 1996. Can that possibly be 13 years ago? I’d never lived on the west coast, or in a place with mountains or even one … [Read More...]
Despite the name of this recipe, there’s actually not such a thing as vegetable stock. By definition, stock is made from simmering bones in water. No bones? Then it’s broth.
So, let us commence with … [Read More...]
Despite the name of this recipe, there’s actually not such a thing as vegetable stock. By definition, stock is made from simmering bones in water. No bones? Then it’s broth. So, let us commence with vegetable broth. In my own kitchen, I collect and save the trimmings from the likes of carrots, celery, onions, the […]
What makes something taste Italian or Cajun or Moroccan? Whether crafting vinaigrette, seasoning chicken, or developing a soup, understanding the flavors of ingredients that help to define various cuisines can be deeply useful. Every cuisine has its regional variations; Basque cuisine is vastly different from the classic dishes from Provence, but they’re both French. So […]
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 […]
My book club read The Sharper Your Knife and we all loved it. So I got a copy of The Kitchen Counter Cooking School and I was so inspired, I went ahead and got the chef’s knife from block set we received as a wedding gift 11 years ago sharpened for the first time! I’ve read through your description on […]
I’m the author of three books, The Kitchen Counter Cooking School (2011) and The Sharper Your Knife, the Less You Cry (2007), published by Viking/Penguin. My