These Asian vegetables are slowly creeping into mainstream American cuisine. They taste a bit spicier than the small red radishes we’re used to, but you can use them in a similar fashion. I particularly like them shredded into Asian salads–they add just the right amount of crunch and flavor. Their hard texture also means that [...]
In the course of researching cocktails for an article I’m writing, I inadvertently stumbled upon one/created one that I really liked. It takes the concept of strawberries and balsamic vinegar to a whole new level of sweet and sour (which is why I decided give it this name): Heaven and Hell 5 fresh strawberries or [...]
Not only does it have a cute name and an engaging shape, the whisk is indispensable in the kitchen. Use it to: De-lump gravies and sauces Make a smooth roux Fold delicate ingredients together Combine dry ingredients–this functions like sifting Whisks are made out of metal, plastic (safe for non-stick cookware), even bamboo. Some varieties [...]
We all learn from our mistakes, as they say–I thought I might as well share some wisdom I’ve gained from my oops-es: Never, ever wear your best clothes while cooking; it’s better to stain a shirt you’re not overly attached to. Or you could use an apron–even Jacques Pepin wears one when he’s cooking! Read [...]
This lavish book is a companion to the PBS program of the same name. As Julia writes in her introduction, there was such a public interest in the baking segments of her show that she decided to make the information available in book form as well. Dorie Greenspan–who had already written cookbooks of her own–authored [...]
Even Kroger’s is carrying many different types of flours these days–you have many more options than white or whole-wheat. Speciality stores such as health-food or “natural” stores usually have a dizzying selection. Rye, buckwheat, oat, corn, hazelnut, chickpea…the list goes on and on. Some rise better and therefore work better in yeast breads while some [...]
When I was living in Costa Rica, I visited a sugarcane and coffee plantation. Standing in the 100-degree sun surrounded by bamboo-like sugarcane and bright red coffeeberries was an amazing experience…and so was tasting a piece of raw sugarcane that one of the workers snapped off and handed to me. Now I know what sugar [...]
I love corn–an actual fresh ear of it, that is–but I do not like all of the side products of corn the food industry has devised. From malodextrin to citric acid (bet you also thought that was made from lemons!), from caramel color to xanthan gum, corn is everywhere. It’s a safe bet that if [...]
