To crush or mash ingredients with a muddler, traditionally a wooden rod with flattened end, or spoon. It crushes ingredients to release oils, such as mint, and flavors, as in citrus. [more]
There is nothing more satisfying then simple french fries and there is nothing more fun to make. There are two simple secrets that are necessary for success. One: double fry. Two: don’t use … [more]
This is a quick and easy recipe that works great as a meal, a snack or party food. Kids and adults alike love these quesadillas — the olive oil adds nice flavor besides making a nice crispy … [more]
Creating your own confectioner’s sugar is simple. All you need is some standard granulated sugar, cornstarch and a food processor. For each cup needed: ½ cup plus 1 ½ Tbsp granulated … [more]
Self rising flour is an all-purpose flour blend of high gluten hard wheat and a low gluten soft wheat with baking powder and salt added. If you don’t have self-rising flour, you can make your own. … [more]
As far as I am concerned my two little girls are complete and total hellions. Tennessee Williams coined a phrase just for the two of them when he penned “Cat on a Hot Tin Roof.” Clearly he was … [more]
This is another favorite Japanese restaurant of mine where you can get freshly made soba and udon noodles — hot or cold. Their menu boasts a bounty of delicious appetizers including stir fried … [more]
The faster the freezing process, the smoother the ice cream. Make and chill the ice cream mixture a day before you plan to freeze to produce a higher yield and creamier texture [more]
Grades of Vermont Maple syrup (U.S.) Vermont Fancy (AAA) • Light Amber color, delicate maple bouquet • Delightfully mild maple flavor, excellent on ice cream or on foods which permit its subtle … [more]
Our friend Ilene first took my husband and me to this restaurant six years ago. It was a Tuesday and we loved it so much that I insisted on returning on Thursday. While not fancy, Nanbankan is a near … [more]
Karo syrup is a line of corn syrups widely available in the United States. First introduced in May of 1903 by the Corn Products Refining Company of New York and Chicago. Until that time the grocery … [more]
Both the plant (stalks and leaves) and the seeds of this aromatic plant are used in cooking. The herb originates from the Mediterranean and is now widely cultivated throughout the world. And with … [more]
The right salt can add a quality finish to just about any dish. Halen Môn produces some of my favorites. Based in Wales they produce pure white sea salt that delivers a distinctive taste when … [more]
Ok, I admit, because I am selfish, I am a little hesitant to recommend this restaurant. Hesitant because it is SO GOOD that I am afraid I’ll never get a table there again if too many people … [more]
This comprehensive French culinary encyclopedia was first published in 1938 and has been the standard bearer ever since. Any serious chef will have a copy for handy reference. I find it a useful … [more]
This little beauty makes light work of carrots, potatoes, apples and more. It feels great in the hand, keeps its sharpness for ages and is easy to clean. Good in dishwashers too. [more]
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