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...
Feta From The Block Feta sliced from a block is a bit creamier and less salty than feta crumbles, though you can use either. For a quick appetizer, cut into cubes and toss with herbs, olives, and lots of olive oil. “Work With What You Got!” ©Tiny New York Kitchen...
Rhubarb is a fabulous spring crop. The sour sweetness of rhubarb is absolutely nice in cakes, breads, pies, cobblers and jams, as well as sweet and savory compotes, chutneys, and sauces. Savory rhubarb chutney, cooked with onions and hot pepper is an exciting accompaniment to grilled pork, chicken, or shrimp....
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...
As gardens begin to grow, one of the first perennial herbs to appear are chives. Chives are quite resilient and are particularly easy to grow both in garden beds or in pots. They can stand a bit of shade, tolerate drought, and grow well in any type of garden soil....
Because leeks grow deep in the soil the fine layers inside can be difficult to clean. When using leeks in a recipe, trim and slice the leeks first, then add to a bowl of water and stir. The dirt will sink to the bottom of the bowl. “Work With What...
As many people are staying put inside of their homes avoiding exposure to COVID-19, many have turned to baking. Baking is a form of self-care and mindfulness. There is something meditative about creating a dessert or bread that you pay attention to in the moment. Desserts might be trivial, but...
Fresh, or soft, bread crumbs and dried bread crumbs begin at the same place. Both are easily made by processing sliced bread in a food processor or blender. Use white bread with a firm crumb, such as a good quality sandwich loaf. Avoid bread with an open, airy crumb or...
There is no salt in pasta dough, so be sure to put enough salt in the cooking water. First, use plenty of water: about 4 quarts for 1 pound of pasta. Because salt slows the rate at which water comes to a boil, don’t add salt until after water is...
Many people are making bread these days and there’s nothing quite like the smell of bread baking in the house. Here are some answers to frequently asked bread making questions. Never allow salt to come into direct contact with yeast because it removes the water that yeast needs to live....
