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Create a tasting menu with numerous small courses. Photo courtesy Pollen Restaurant | Singapore. We served a tasting menu last night: twelve courses. How can someone eat 12 courses? It’s easy if the courses are small—just a taste of everything, with artistic garnishes. Consider creating your own tasting menu: Everyone will have a great…
Continue reading “TIP OF THE DAY: Make A Tasting Dinner Of Mini Courses”
Soffritto is a mixture of minced vegetables and aromatic herbs cooked in extra virgin olive oil. The name means “fry slowly,” although you might think of it as “yummy flavor.” This healthful cooking ingredient enhances the flavor of many everyday dishes, and is waiting to be your new best friend in the kitchen. The basic…
Continue reading “TOP PICK OF THE WEEK: Nonna Iole’s Soffritto”
Many recipes call for minced vegetables and herbs. Unless you’re a committed chopper, it can be annoying to cut things so small. Yet, there’s an easy way to create those tiny pieces—the way professional chefs do. Here, chef Jim Davis shows us the correct way to mincing onions. It’s well worth your time to…
Continue reading “COOKING VIDEO: How To Mince An Onion”
Photo glossaries of more than 100 foods and beverages let you explore your favorites. Take a look!
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