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 … [Read more...] about Spices & Herbs: A Quick Lesson
Basics
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 … [Read more...] about Cooking in Parchment (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
