With a little food science you can conjure buttermilk from thin air. Well, kinda’. Learn how to make buttermilk with just milk, lemon or vinegar as a substitute for buttermilk in almost any recipe, in...
Read More →Fresh corn is only here for a short time, so get it while it’s hot then toss it on the grill for a late summer treat. If you’ve never dabbled in cobs over the...
Read More →On this (mostly) Wordless Wednesday we shave time off your kitchen prep with a little photo tutorial we call: How to Cut Peppers. Amazing how a little savvy knife work can save you time and...
Read More →Summer salad season, time for homemade mayo and Caesar salad, avoid upset tummies with a little food safety know how and a bit of kitchen expertise. Tip 1: how to coddle an egg. As a brief follow up to our...
Read More →With temperatures on the rise, barbecue season can’t be far behind. Time to get ready with a big bot of garlic confit. Cooked slow and low in oil, the garlic becomes sweet and easily mash-able, perfect for quick summer...
Read More →Gigantic bags of beets continue to show up in the big, shiny kitchen, and what a pain in the patootie! They stain hands, clothing and kitchen equipment and take hours to cook, but with quick this how-to,...
Read More →If you’re looking for the perfect gift for the food fanatic in your life, look no further. ‘Cocotte’ is the French word for Dutch Oven; an enamel finished, cast iron pot with a fit fitting lid,...
Read More →When faced with the task of cutting liters of cherry or grape tomatoes in half, it pays to have a time saving trick, or you will be at it a long, long time. Here’s a trick...
Read More →Tip #37 from my grandmother's kitchen - how to soften brown sugar when it's become a hard, unusable mass. The brown sugar is neglected for a little while, we lift the lid and...
Read More →Who says Thanksgiving has to be all about turkey? It’s your Thanksgiving, make your own rules (you rebel you). What says Fall Feast in your kitchen? You’re not bound by convention, you're...
Read More →In Mexico, every cook has her own tamale recipe, her own sauce, her own masa mix, her own flavours. I didn't get any family secrets from Juantia (who bore holes though me with her...
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