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One of the first terms a culinary school student learns is mise en place (meez on plahss)—French for “everything in its place.” It means that everything needed to prepare and serve a recipe—the prepped ingredients, utensils, pots, pans and plates—is gathered and ready to use before the cooking begins. This allows the cook to work…
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Photo by Bluestocking | IST. May is National Salsa Month, honoring America’s most popular condiment: Since the early 1991, more salsa has been sold than ketchup! Salsa is the Spanish word for a sauce of finely chopped vegetables, that dates back to the ancient Aztecs. Red salsas are tomato-based, green salsas are tomatillo-based and there…
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Don’t throw away trimmed bread crusts. Save them in the freezer in resealable bags. Then bake them in the oven or toaster oven until dry and toss them into the food processor. Combining different breads just adds to the flavor. Breadcrumbs are used for much more than breading foods. Use them in stuffing, to garish…
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