Spring is here and work is not, so there is plenty of down time lately. Which means plenty of time to read about cooking, baking and gardening. This year there will actually be time to put some of that reading into action.
Lately people have been doing a lot of cooking at home and that has led to some questions on how to cook on different kinds of metals. If your kitchen is like mine then you have pots and pans made in a variety of shapes and sizes.
There are a lot of different techniques and gadgets to help you with your garlic but today we will be using the most basic. A cutting board, your knife, a pinch of salt, and most importantly, your hands.
Every week we will demonstrating a new kitchen technique you can use at home.
My love for bagels has few boundaries. Split, toasted, crispy and delicious, The smell of a dark golden brown bagel fresh from the oven fills the kitchen and mouths start to water.
Local farms and Community Supported Agriculture programs (or CSAs) are a great resource for procuring fresh seasonal produce.
For most of my life I never believed in the idea of home, Home was always where my head laid down.
We hit the streets of the famed Basque city ready for anything. The town was busy with locals and tourists from all over the globe looking to stake their claim on Pamplona fame.
The smell of roasting beets, potatoes and onions punctuate the cold morning in our drafty country home. A warm oven heats the house with the promising aromas of a special brunch.
This is a quick soup for a cool day. Sautéing the Brussels sprouts and cauliflower separately concentrates their flavor and maintains their texture and color, which contributes to the overall pleasantness of this hearty but light vegetable soup.