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TOP: You can sauté greens in 2-4 minutes, with some onion, garlic and olive oil. What looks like red-tipped green onions are red spring onions, a close relative (see the differences below). The green garlic tops and bottoms have been minced. BOTTOM: Green garlic, available in the spring, looks like scallions (but you won’t be…
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You may need no arm twisting to have a glass of wine on February 18th, National Drink Wine Day. But don’t feel obligated to finish the bottle. Instead, retain some of the wine in your cooking. TIPS You can use any wine, including dessert wine, Port and sparkling wine, whether flat or still bubbly.…
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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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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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