The Best Cooking Oils: Healthy Oils To Use & Oils Not To Use

What oils are in your pantry? Are they the best cooking oils to use? Here’s what you should know from Chef Gerard Viverito, a culinary instructor and Director of Culinary Education for Passionfish, an NGO non-profit organization dedicated to educating people around the globe on issues of sustainability in the seas. National Healthy Fats Day…
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TIP OF THE DAY: How To Chop Herbs

Top: Be sure that herbs are absolutely dry before you chop them. Photo courtesy Williams-Sonoma. Bottom: Remove the woody stems but keep the green portions. Photo of cilantro courtesy Good Eggs | San Francisco.   Fresh herbs are the avenue to adding a big punch of flavor with few calories to most dishes. The emphasis…
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TIP OF THE DAY: Reuse Citrus Rinds As Mini Bowls

As you cook your way through the holidays, consider saving the shells (whole rinds) of halved, juiced lemons, limes, oranges and grapefruit. You can repurpose them as mini serving bowls—for sides, desserts, condiments and more. First, use a serrated grapefruit spoon or other implement to scrape out the empty juice sacs—but leave the white pith…
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THANKSGIVING: Food Safety Tips

Make your Thanksgiving dinner a safe one. Photo courtesy ThanksgivingDay2015i.com.   Even if you’ve never had a problem before, check out these food safety tips prior to Turkey Day. They’re courtesy of The Learning Center at State Farm. 1. Keep everything clean. Scrub your hands with soap under warm water for 20 seconds before touching…
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TIP OF THE DAY: Uses For Duck Fat

Duck fat has long been a staple in the kitchens of top chefs. Like bacon fat, duck fat enhances the flavor of anything it touches. One of the finest animal fats for cooking, it actually is low in saturated fat. As an ingredient, it has a silky mouth feel, subtle flavor and a high smoke…
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