Ingredients
Serve Up Some Sunshine
For northern chefs who prize fresh, local ingredients, menus by the end of February can feel pretty repetitive. If hearty stews and roasts are starting to get boring, head to the produce section for a little Vitamin C-filled inspiration.Citrus fruit, at its peak during the winter months, can bring flavor and variety to cold-weather meals.
There are […]
The Theory Behind ‘Mise in place’
Mise en place is a French phrase defined by the Culinary Institute of America as “everything in place”. Mise en Place refers to the preparation that takes place prior to cooking a dish. For each dish, the ingredients are measured out, cleaned, diced or chopped and placed in individual bowls.
In professional kitchens mise en place […]
Diversify Your Menu with Sea Vegetables
Dulse, kombu, wakame, nori — no, they aren’t the new hip baby names for 2009 (although they’d certainly make for a uniquely-titled tot). These are varieties of edible sea vegetables (seaweed) that are increasingly gaining popularity among American diners.
In addition to being tasty, plants from the sea are full of iodine and minerals, making them […]
Broccoli Goes Gourmet
It got a bad rap during the first Bush administration (the president was public in his dislike of this nutritional powerhouse), but broccoli just may be making a comeback. This month’s issue of Bon Appétit offers a host of reasons to bring broccoli, and its relatives broccolini and broccoli rabe, back to the table.
Sadly, most broccoli-haters […]
Curry: The Little Powder that Could
What is it about the complex scent and flavor of curry powder that makes it so special? There’s no definitive answer to that question, but without a doubt this spice blend (known as garam masala to the millions of Indians who use it in their cooking each day) packs a punch.
What many amateur chefs don’t […]
