As with most professions, you need the right tool for the the right job. Professional chefs are no different. Knives are an extension of a chef’s hand, and should be treated with respect; kept sharp and clean; used on an appropriate cutting surface; and handled and stored in a safe manner. Read the rest of [...]

Cooking on the bone simply tastes better and cooking the whole rack instead of individual chops, will keep the meat moist. According to Harold McGee, author of “On Food and Cooking: The Science and Lore of the Kitchen”, bones themselves don’t contribute much flavor, but they do act as an insulator, slowing the transfer of heat.

It doesn’t matter if you call it Sauce Verte, Salsa Verde, Grüne Soße or Green Sauce. This chilled herb sauce is easy to make, versatile, bright and refreshing. It can be used as a marinade, a sauce, a condiment or even a topping for pasta or bruschetta. It’s versatile enough to compliment grilled or barbecued beef, fish chicken, vegetables or lamb; braised pork; or poached fish (traditionally salmon), shellfish or poultry.

Peas signal the true end of winter’s muted braises. Peas take on heroic proportions and their bright green color makes you anticipate the taste of their natural sweetness. The pasta is simple without being simplistic. The pairing of herbaceous mint, the slight saltiness of the prosciutto and the brilliance of the peas is a natural. A light grating of sheep’s milk cheese puts this recipe over the top.

Have you every tried to recreate a  recipe you had a restaurant but it just didn’t taste the same? Have you ever made a recipe from one of your favorite cookbooks and it just didn’t work? What went wrong? First, you might actually read the entire recipe. I had a reviewer, referring to a mayonnaise [...]