One day during summer break in high school, my mother took me to lunch at the posh The Longboat Key Club, where she worked in HR at the time. Lunch at "the club" meant finger bowls, white linens and … [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...]
On Wednesday I bought a chicken on sale for 99 cents a pound, and cut it up, shaving off the breasts to reserve the back for stock. It left two hearty chicken breasts nearly 14 ounces each, or about eight servings in all. I cut up the back, roasted it to a dark brown, then added it with […]
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 […]
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 […]
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 […]
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