Quinoa (pronouned keen-wa) is a fantastic base for many delicious foods, and is an excellent replacement for rice, with some interesting nutritional stats. Another factor is that, as a seed, quinoa is technically Paleo, although still a carb. So, with 2018 just begun, and a bee in my bonnet about eating healthier this year (I’m […] Read more…
This is a list of 5 of my top-rated tools – the ones that I reach for constantly, for both my personal and professional cooking. 1. Chef’s Knife A good knife has weight to it. It feels good in your hands, and it stays sharp with a bit of care. I didn’t actually feel like […] Read more…
Turkey is notoriously dry. Probably because it is treated like a giant chicken, and often overcooked. The legs are done before the breasts, and the skin gets tough. Not this turkey! We’re going to treat her right, and you’ll be rewarded with a turkey that is tasty and juicy. And you can even make your […] Read more…
Usually, I’m all about keeping the bases simple and classic, and then mixing things up with accessories like sauces. But for this, I’m going to make an exception. If we’re thinking capsule cooking in terms of a capsule wardrobe, brine would be the spanx under the gorgeous dress. Not glamorous, I know, but really very […] Read more…
Do you struggle to keep your green beans from turning grey before they’re even cooked? Green beans are very easy to cook, if you follow a couple of principles: Lots of water*! Start with adequately salted boiling water (go ahead and taste it) and have some cold water on hand in a separate bowl […] Read more…