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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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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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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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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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Chef Gerard Viverito is a culinary instructor and operator of Saveur Fine Catering, a company whose beliefs and center on local, sustainable and organic foods. He has a passion to teach others how to cook more healthfully. Here’s what he shared with us regarding preparation of a healthier Thanksgiving meal. 1. Buy a turkey that…
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