Writing the good read
Stock is the basis not just of soups, but an ingredient in numerous stews and other dishes. A good one can make a deceptively simple dish seem like an elegant masterpiece. You’ve roasted your chicken. You’ve eaten the readily accessible meat. Don’t throw away the bones and the meat that you’d really have to work…
Or: The most useful kitchen trick there is A roasted chicken is easy, tasty, and the pathway to many other culinary delights – think homemade soup, great chicken salad sandwiches, or an easy chicken burrito. It also looks splendid on a platter. A couple of caveats: I can’t cut up a roasted chicken so that…
There are some things that every cook should have at all times in her or his kitchen. Some are no-brainers, like salt and pepper and sugar. Others you might not think about. Here’s a list I think you should have on hand. In the Pantry: Oils — an extra virgin olive oil for salad dressings,…
First, a definition. Herbs are leafy plant tops. Spices are seeds, roots, or fruits (think peppers) that are dried and sometimes ground or toasted. Herbs you can buy in a bottle and keep in a drawer, but for the most part, you want to buy your herbs fresh. They just taste different, more redolent of…
Until she was about 18, we referred to Mia as “Natasha” to all but family. That was so no one might find out who she really was and make use of her services as babysitter extraordinaire. Life is tough for parents of young children. We do what we can to secure babysitting, even if it…