Posted Monday, September 10, 2007 6:48 PM
Q. How do you cook/serve polenta? A: Polenta is a staple of northern Italian cooking, and until this question popped up, I had always assumed polenta and grits were one in the same, and that “polenta” is just a fancier word for “grits”. Turns out polenta
Read More...
Posted Tuesday, May 29, 2007 2:46 PM
Q. Every so often, the garlic I buy sprouts a green root, or there’s green in the middle when I cut it open. Am I storing it wrong? Should I cut out the green bit? A: The green sprout is a sign that you’ve got an older head of garlic, but it doesn’t mean
Read More...
Posted Wednesday, May 02, 2007 3:53 PM
Q: What's the easiest way to make vinaigrette? A: You only need to know one basic ratio to make good vinaigrette: 3:1, or three parts oil to one part acid (think: vinegar, citrus or fruit juice). So if you want to make a half-cup of dressing to toss with
Read More...
Posted Tuesday, May 01, 2007 6:33 PM
Q: How do I carve a roasted chicken ? A: Being able to carve a chicken (or any poultry or meat) is one of those survival skills I rank up there along with knowing how to sharpen knives and make good coffee . I highly recommend, to anyone with a new or
Read More...
Posted Wednesday, April 25, 2007 1:20 PM
This might not be one of those "statistically proven" secrets of a happy couple, but eating together is a big deal for us. During the week, it's often the only time we really get to hang out and catch up, and we try to make it as interactive as possible--so
Read More...
Posted Monday, April 23, 2007 4:43 PM
Hello, Nesties! I'm a new food blogger here. A little about me... I work at home, which means that along with staying in my PJs until 4 p.m. on a regular basis, I also spend a ridiculous amount of time avoiding work by playing in the kitchen and cooking
Read More...