Often times after spending hours in the kitchen the last thing you want to do is actually cook, so it’s nice to relax and and get out with some people you like spending time with.
I’m so ready for avocados to be in season. Avocado toast with pepitas and cilantro is one of my favorite tartines. It’s light, delicious and makes a great, refreshing meal on hot Summer days.
Chiffonade is a simple knife cut. It’s a slice of leafy greens like spinach, romaine lettuce or fresh leafy herbs such as basil, mint or parsley. The key to a great chiffonade is having a razor sharp knife.
I recorded many of the Payard recipes and food combinations on index cards for a quick reference. Those cards have been with me for over twenty years now.
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.