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Beans are delicious, beans are healthful, beans are inexpensive protein, and we should all eat more beans. That’s beans made from scratch, not canned beans, which have a lot of sodium and a mushier texture. (But, let us hastily add: It’s better to eat canned beans than no beans). Beans can be added to green…
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What if you could study the science of cooking with some of the world’s best-known experts, in a Harvard online course? For free! You can, starting October 8th. One of the largest trends in education are MOOCs, Massive Open Online Courses. The concept is being led by Harvard University and the Massachusetts Institute of Technology,…
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Do your eggs crack cleanly, or deposit fragments of shell? Photo by Michael Lorenzo | SXC. The biggest frustration we have in the kitchen is getting fragments of egg shell out of cracked eggs. Some might say that if this is our biggest problem, we should consider ourselves lucky. But the frustration of trying…
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Today’s tip comes from Cordon Bleu Cooking School. The famed school in Paris, attended by Americans from Julia Child to Giada De Laurentiis, Cordon Bleu now has Bleu Ribbon Kitchen cooking classes in 17 U.S. cities from coast to coast. Check out the company website to find classes near you. No matter how you prepare…
Continue reading “TIP OF THE DAY: Cooking Eggplant”
The Italian word pesto means paste; the verb pestare means to pound or bruise. Classic pesto sauce, which originated in the basil-rich Italian province of Liguria, consists of basil, garlic, olive oil, pine nuts, Parmesan and Pecorino cheeses plus a touch of salt for seasoning. It is traditionally made by pounding the ingredients with a…
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