So many recipes with leeks say “only use the white portion” or “only use the white and tender light green portion.” I hate it when I see that!
There’s plenty of pasta dishes to be had in Rome, and myriad more to be had across Italy, but there are four pasta dishes that have become intricately tied to Roman cuisine: Cacio e Pepe, Gricia, Carbonara and Amatriciana.
Bill Buford’s book Heat is subtitled “An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany.” He learned a little bit about recipe measurements along the way.
All credit for this technique goes to my favorite celebrity cooking scientist, J. Kenji Lopez-Alt. After giving this technique a try, I’ve never looked back. It’s how I cook short style dry pasta. Give it a try to see if it works for you.
This post is all about eggplant. Currently it is under development, so not every section is filled in. But, the intention is to talk about eggplant varieties, how to select and store eggplant, and most importantly how to cook eggplant.
There are two ways to peel peaches. What are they? When do you choose one way over the other? What are the results? This post will give you the quick lowdown.
We all know that grocery stores get tomatoes that are selected to be shippable and have a long shelf life. In the early summer, when locally grown tomatoes, selected for their flavor become available, it’s time to celebrate. Here’s a half dozen ways I celebrate fresh, uncooked tomatoes. Do you have a favorite?
Let’s talk about summer squash. Don’t be afraid to branch out from zucchini! We’re going to talk about summer squash varieties, how to select and store summer squash, and most importantly how to cook summer squash.
How often do you see a step in a recipe that goes something like this: “Sauté the onions until nicely caramelized, about 10 minutes”? I’m here to tell you that’s a lie! I’m also here to show you how to properly caramelize onions.
Kohlrabi is one strange looking vegetable. It looks like a root vegetable, but it’s actually a bulbous stem which grows just above the ground.
In an informal experiment, I found there to be a full 100% difference between two readily available brands of salt!
OK, the title is overly assertive. I’ve never reacted to a recipe with “Liar, liar, pants on fire.” But recipes often, for varying reasons, misinform.
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