One of the most common cooking questions I receive? How do I properly chop an onion, garlic, a tomato, or a bell pepper? How you slice and dice actually affects how your food tastes. So here's a little bell pepper chopping 101 (a trick I learned from my days at Le Cordon Bleu Paris)
They’re just on their way out of the season, so head to the grocery store and grab as many as you can (I had to have my local Whole Foods dig around in the back). Toss together a jar of pickled kumquats then slice for salads, grain bowls, seafood, or even a festive cheese platter.
Most of us open Champagne just a few celebratory times a year, but my macaron classes feature bottomless bubbles so I get in some solid bottle-poppin’ practice. Here’s the trick to gently easing the cork out so it doesn’t hit a dear friend . . .
I made my first batch of pickled onions a few months ago and haven’t been able to stop. The jar sits in my fridge, and I just grab a little forkful for tacos, salads, nachos, even avocado toast. They add the prettiest pop of pink.
Biodynamic wine is produced using only natural and holistic practices. For example, cows might be onsite to make compost and fertilize the vines; and rather than machinery, sheep prune the vineyard. The symbiotic relationship between the environment and the grapes makes a biodynamic vineyard flourish.
Why wait in line for brunch and bottomless mimosas (with undesirable juice-to-champagne ratios) when you can recreate your own mimosa bar at home? Give your traditional mimosa bar some oomph with a few fun, unexpected twists: flower ice cubes, fruit peel cut-outs, berry skewers, unicorns, and blood orange!
Each year, the Environmental Working Group issues the Dirty Dozen list, which ranks pesticide contamination in 48 types of fruit and vegetables. Even if you don’t buy entirely organic, you may want to at least choose organic for these items
This spring, bachelorette parties, baby showers, and bridal showers abound. If you’re on deck for party planning, borrow this trick to dazzle your guests. Because what’s more fun than baby roses bobbing in your rosé?
While flavorful on its own, butter is even better when infused with spicy, herbaceous, sweet, or garlicky ingredients, turning something plain into a satisfying meal. You’re going to love compound butters.
Ginger is one of my favorite ingredients. It’s strong and spicy, and does wonders for your health. Best of all, as soon as you ingest it you can feel it working. So, in honor of Ms. White and my favorite secret ingredient, I’d like to offer a few must-know facts about ginger.
Not until I’m in Reykjavik, the capitol of Iceland and a stopover on my 12-hour trip home, do I feel like I’ve awakened from this dream. Two people sitting next to me in the terminal are spiritedly discussing (in English) what they had eaten for lunch.