Oil

Spring Pesto

May 27, 2020

Pesto is one of those spectacularly simple sauces that only takes minutes to make. Essentially, you just have to throw basil, oil, and garlic into a food processor and you have a fresh pesto. The wonderful thing about pesto is that it can be used for more than a plate...

Basic Ingredient Swaps

April 30, 2020

Have you ever found yourself making a recipe and realize that you don’t have an ingredient that it’s calling for? Here are a few ingredient alternatives that you might have on hand instead. Mayonnaise For 1 cup of mayonnaise use 1 cup sour cream or 1 cup plain yogurt with...

Cast Iron Pans

April 13, 2018

Chefs love cast iron’s durability and its ability to evenly retain heat. What’s old is new again. Cast iron comes in all sizes from pans that hold a single fried egg to 20-inch giants that weigh 25 pounds and take up two burners. You can pick up a cast iron...

Orzo

August 27, 2017

Orzo is the Italian word for barley; however, orzo is not made from barley at all, but rather from semolina, which is a course ground flour made from durum wheat. With its shape reminiscent of slivered almonds, orzo cooks up in about half the time of rice, making it a...

Frying Fish

March 6, 2017

Frying fish in fat gives fish a delicious crust and cooking is fairly fast. Sautéing is one of the most useful methods for cooking fish, which has become considerably easier in the recent past, due to the ongoing improvement of nonstick skillets. As a matter of fact, the first rule...

How To Interpret Package Information

January 17, 2017

While the Nutrition Fact label can tell you a lot about a food, you need to check the ingredients list to see what you’re really eating. Is your breakfast cereal made with whole grains or does your favorite salad dressing contain oil that is high in saturated fat, for example....

Keep It Light

January 7, 2017

Generally animal products are higher in fat than plant foods, but it’s not necessary to cut out all meat and dairy products to keep your fat intake reasonable. Low-fat dairy foods, lean and well trimmed meat, and skinless poultry provide the same amounts of vitamins and minerals as their fattier...

Brussels Sprouts

November 23, 2016

Brussels sprouts have a pronounced and sweet nutty flavor, quite unlike cabbage, although the two are closely related. They are traditionally served at Thanksgiving and Christmas and have an affinity with certain nuts, such as almonds, pistachios, and chestnuts. Brussels sprouts taste great with onions, and ginger, or with nuts....

Quick Breads

September 9, 2016

Quick Breads For mouth-watering breads that don’t require a lot of time, turn to quick breads. By using baking powder, baking soda, steam, or air instead of yeast to leaven dough. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring time-consuming skilled labor...

Black Garlic

April 12, 2016

Black Garlic Black Garlic has been around for quite awhile and is an ingredient that chefs have been using across the country. Think of it as “sweet meets savory.” Black garlic is made when heads of garlic are aged under very specialized conditions until the cloves turn black and have...

Latest Recipes

Chickpea & Mushroom Rice Pilaf

Chickpea & Mushroom Rice Pilaf

Pumpkin, Kale & Chicken Noodle Soup

Pumpkin, Kale & Chicken Noodle Soup

Apple Slaw

Apple Slaw

Homemade Pizza Sauce

Homemade Pizza Sauce

Blackberry Scones

Blackberry Scones