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Celery doesn’t get a lot of respect. In most recipes, it’s an also-ran. But great American cheese maker Paula Lambert shows how it can be a main ingredient, in her Shaved Fennel and Celery Heart Salad. You can eat this salad as an appetizer or side, as a base for a poached chicken breast or…
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Connoisseurs worldwide prize the exquisite jams of Christine Ferber, who is called the “queen of confitures”* by strangers and “the jam fairy” by her friends. The jams are served in such posh places as the Connaught in London, the Crillon and George V in Paris and the Four Seasons in Hong Kong. Mlle Ferber makes…
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Hot and hearty cheese grits. Photo courtesy Tillamook.com. It’s so cold in the Northeast today, we’re warming up with a bowl of steaming cheese grits. If you’re not from the South, you might not totally “get” grits, a thick, creamy porridge. They can be bland in their traditional recipe, with salt and a pat…
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If you bake, take note: Liquid and dry measuring cups are not interchangeable. Precision is especially critical in baking, which is an exact science. Variations can compromise the recipe, especially if it’s a fragile recipe like macarons and angel food cakes. That’s why so many professional recipes are listed by weight (grams) instead of volume.…
Continue reading “TIP OF THE DAY: Measure Ingredients Using The Right Measuring Cups”
What a beauty! Photo courtesy Kalamazoo Outdoor Gourmet. Memorial Day Weekend is the official launch of grilling season. We asked Kalamazoo Outdoor Gourmet, the inventors of the Hybrid Fire Grill (the only grill that can cook with gas, charcoal and wood), to share their top grilling tips. 1. Prepare Marinate your food in advance.…
Continue reading “COOKING: Grilling Tips For Meat, Fish & Veggies”
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