Cooking Classes That Cater to Your Convenience
I love to read historical fiction. One aspect that has always fascinated me is when the characters turn to herbs for medical treatment. Of course, they did not have the medical miracles in terms of drugs, equipment and other therapies that we have today. I sometimes think that modern medicine has pushed herbs so far… Continue reading Garden Herbs – Culinary, Medicinal or Both?
Have you seen those tubes of herbs in your market? Have you ever tried them? Should you try them? Read on as this Cooking Tip breaks down this subject. For more information on fresh herbs, see this prior Cooking Tip. The leading brand of these herb pastes you will see in the stores is Gourmet… Continue reading Herbs in a Tube – Are they any good?
It’s that time of the year when many of us cooks get excited because we can have all sorts of fresh herbs growing in our garden that we can snip and use in so many ways. Nowadays, you can buy fresh herbs of many varieties year round but it is so nice to have a… Continue reading Fresh Herbs – A Cook’s Best Friend
I do not have a gluten sensitivity. Nor do I cook for anyone who needs to avoid gluten. I was recently teaching a class where one of the recipes we were using called for chili powder. The only one I had contained flour. That might be surprising to those who pay no attention to gluten.… Continue reading Hidden Gluten – Do you know where to find it?
So many of us are trying to cook and eat in a more healthful manner. I wrote an entire series of Cooking Tips on how to do that. Here is the first one in that series. One way we could all do that is to increase our intake of foods that I suspect we do… Continue reading Lentils – Not just for vegetarians!
Sauces are one of my favorite things to make. They are easy, and they elevate food from ordinary to delicious. I have written three prior Cooking Tips – Sauces Demystified, Mother Sauces I and Mother Sauces II on different types of sauces. One sauce I have not discussed is Beurre Monté. That is the subject… Continue reading Beurre Monté – just another butter sauce?
Garlic is an ingredient that I am sure we all use in our kitchens. I have written a prior Cooking Tip on Garlic. However, there are less common garlic varieties and that is the subject of this Cooking Tip. The garlic that we are all familiar with belongs to the genus allium and the species… Continue reading Is It Garlic or Is It Not?
If you have been to a cheese-monger or a good cheese department in a supermarket, you can see just how complicated the world of cheese can be. I have written prior Cooking Tips on cheese in general – Part 1, Part 2 and Part 3. In this Cooking Tip, I want to concentrate on one… Continue reading Goat Cheese – Should you take another look at it?
There are certain culinary delights that are very comforting. Melted cheese has to fall into that category. One of the primary ways we enjoy melted cheese is in the form of a Grilled Cheese Sandwich. Everyone has their own way of making these. Is one way better than another? Let’s dive into this topic in… Continue reading Grilled Cheese – The Ultimate Comfort Food
I will soon be teaching a class on New Orleans cuisine. When you think of food from this area, what types of food come to mind? For many of you, I suspect you would say Cajun and Creole. Just what is the difference in these terms, if anything? That is the subject of this Cooking… Continue reading Creole & Cajun cooking – aren’t they the same thing?
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