One of my chefs at Le Cordon Bleu once said, "If you can make an omelet, you'll never be hungry." So true. An omelet is inexpensive, versatile and amazingly quick to prepare. While it's typically thought of as a breakfast dish, British food writer Elizabeth David wrote about an … [Read more...] about How to Make an Omelet (video lesson)
So Bon Appetit has announced that its going to do start doing it own "seal of approval," putting its stamp on products the magazine's team of editors and recipe testers like and recommend. I'm fine with this as a way to get more exposure for good products, but here's what I … [Read more...] about How to do a Tasting and Why You Should
I was inspired by The Kitchen Counter Cooking School, but I was wondering why you're so against iodized table salt? I've heard that people need a certain amount of iodine so it is added to salt because it's impossible to get otherwise. Any clarification would be helpful! - Sally … [Read more...] about Reader Q&A: Why Ditch Table 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 … [Read more...] about How to Cut an Onion [video lesson]
I get a fair amount of reader mail and I do my best to answer everyone quite quickly and thoroughly. Recently, I realized that readers often bring up great questions and so I thought I’d start answering them regularly here on the blog. Here's the first one. “In your book I like … [Read more...] about Reader Mail: How to Outfit a Kitchen on a Budget or 14 Things Every Kitchen Needs