We’re always looking for ways to make the most of every ingredient both inside and out of our box, using the fennel bulb and the fronds, the juice and the zest of citrus, and the stems and the leaves of our herbs. But, not every recipe is right for every piece of the plant. So, see below for five ways we save our scraps when we can’t use them in a recipe. Read more »
It’s just a guess, but I’m betting that vegetable consumption across the U.S. is at an all-time high each January. But when you eat lots of veggies, you end up with lots of veggie scraps. I always strive to reduce food waste in my kitchen, so instead of throwing those scraps in the garbage, I use them to make delicious homemade vegetable stock.
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The more you cook, the better you get: practice, of course, makes perfect. So when your business is pizza and your life includes tons of pizza-making, long-term experience creates better crusts, sauces, and techniques. We talked to one pizza devotee to see how he became a master. Read more »
Would you like your puttanesca with a dose of red pepper flakes, your udon noodles with chili garlic sauce, your fish sandwich with tons of Tabasco? No thanks, you say? Hold the spice? Well, while many cuisines boast a high degree of spice in their dishes–and while many eaters love hot food, whether or not […] Read more »
There’s an infinite number of ways to make mashed potatoes, and that’s one thing I love about them. You can make them really smooth or leave them lumpy. You can mash them with a ricer, masher or mixer. You can stir in melted butter, room temperature butter, milk, cream, sour cream, buttermilk or something else. But I think there’s one thing we can all agree on: a bland scoop of mashed potatoes is the worst scoop of mashed potatoes.
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