French cuisine

Balsamic vinaigrette

Vinaigrette Basics [video lesson]

Do you have so many bottles of vinaigrette in your fridge that when you open the door it sounds like wind chimes? Vinaigrette is one of the first things that any home cook should master for a couple … [Read More...]

Paperback out Aug. 25

Burnt Toast PB cover

It’s Here! Paperback cover for Burnt Toast Makes You Sing Good (hits stores Aug. 25th)

The paperback doesn't come out until August 25th, but I wanted to share the very pretty cover from the Penguin Random House designers! I am at work on my fourth book so I will be doing limited … [Read More...]

Cooking fundamentals

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How to Outfit a Kitchen on a Budget or 14 Things Every Kitchen Needs

People have been quite successful making a lot of food in the past centuries with little more than a pot, spoon, bowl, knife and cutting surface. I’ve put together a very general guide that I’ve used for events aimed at college students, and you’ll find the list below. A Good Chef’s Knife Don’t waste money […]

SONY DSC

Cooking in Parchment (video lesson)

Cooking en papillote (French for “parchment”) is a wildly overlooked method of cooking in America. It’s an easy method for a quick weeknight dinner that’s also elegant enough for guests. The smell that escapes when the package is reason enough to try it. This works well for salmon and mild-flavored white fish such as snapper, cod and so […]

Spices collection

A “Cheat Sheet” to Flavor Profiles

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 […]

Post its in crisper drawer

How to Avoid Wasting Food

Comedian John Oliver took to task the issue of food waste on an episode of This Week Tonight. Seemingly overnight, it’s become a burning issue. Finally. I dedicated an entire chapter of my 2011 book, The Kitchen Counter Cooking School, to the issue of food waste. Here’s an excerpt from “Waste Not, Want Not,” courtesy […]

White ceramic mortar and pestle with rosemary

Spices & Herbs: A Quick Lesson

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 […]