GIFT: Gourmet Dried Mushroom Sampler & How To Use Dried Mushrooms
https://www.pbs.org/food/the-history-kitchen/edible-mushrooms/
https://www.pbs.org/food/the-history-kitchen/edible-mushrooms/
https://www.oliviersandco.com/content/recipes/mains/item/204-sauternes-salmon
https://www.matchingfoodandwine.com/news/pairings/the-best-food-pairings-for-sauternes/
Here’s a tip for everyone who cooks: Do you use a peppermill? If not, why not? Pre-ground pepper from the store has half the flavor of freshly-ground. A BETTER WAY TO GRIND PEPPER, SALT & SPICES When you cook a lot and grind a lot of pepper, the idea of not having to…
Continue reading “PRODUCT: Kyocera Electric Mill ~ Pepper, Salt & Spice Mill”
[1] Save time making and par-baking a pie crust, with this beauty from Three Babes Bakeshop in San Francisco (photo © Good Eggs). [2] The pie crust is delivered frozen, to store in the freezer until you’re ready to bake your pie (photos #2 and #3 © Three Babes Bake Shop | San Francisco). [3]…
Continue reading “PRODUCT: Par-Baked Pie Shell”
Roasting vegetables is easy. You can toss pretty much any vegetable with olive oil and seasoning and roast it in the oven. The happy result: a low-calorie, nutritious and delicious side (or a vegetarian main with some protein). But sometimes the results are less than perfect. There are a few guidelines to guarantee your veggies…
Continue reading “TIP OF THE DAY: How To Make The Best Roasted Vegetables”