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 … [Read more...] about Cooking in Parchment (video lesson)
Basics
Knife Skills – The Basics [video lesson]
I've interviewed dozens of home cooks and hands down (pun intended), the most valuable thing a home cook can do is to get a decent chef's knife and learn how to use it. Below, you'll find a quick video lesson. After that, you'll find basics on buying and caring for a chef's … [Read more...] about Knife Skills – The Basics [video lesson]
Fish: Buying Basics
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. … [Read more...] about Fish: Buying Basics
Recipe: Rosemary-Thyme-Lemon Oil
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, … [Read more...] about Recipe: Rosemary-Thyme-Lemon Oil
Recipe: How to Make Vegetable Stock
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 … [Read more...] about Recipe: How to Make Vegetable Stock
