I’ve never been a fan of scones until I met Kathy, the owner of a cooking school that I used to teach at. One afternoon, I walked in with my arms full of ingredients to prepare for a cooking class that I was teaching later that evening. Just as I was putting...
I’m a firm believer that if you want to learn something, find a pro and ask them to teach you. Of course, you’ve got to find a nice pro who’s willing to share. For eight years now, I wanted to learn how to make a savory breakfast-y cheese soufflé, but never really...
When tomato and fresh basil is THIS good, I hate to do anything other than enjoy it fresh in a salad. My Basil Vinaigrette is simple to make, takes 5 minutes in a blender. You’ll love it. I promise. First, the Basil Vinaigrette ingredients: fresh basil leaves,...
Baby corn is young corn, usually eaten whole, yes, cob included. They are boiled, or tossed into stir-fry dishes. Cooking doesn’t change its texture – they are as crunchy and sweet as raw. They can be found fresh in Asian grocers or canned would be an...
Here’s what you’ll learn: How to choose and buy the freshest Chinese broccoli (gai-lan) The perfect marinade recipe Secrets to no-fail Chinese stir fries Chinese Broccoli (Gai-Lan) Chinese broccoli should be almost all stem and green leaves. Look...
