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Don’t judge an oil by its color. Different varieties of olive produce different colors of oil. Don’t judge an olive oil by its color. Many of us have been led to believe that the darker and greener an olive oil is, the better the quality. It’s not true: The dark green color is just…
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To enjoy some heavenly truffle flavor without breaking the bank, black or white truffle paste can be spread like a condiment on canapés, roasted meat and poultry. Stir a spoonful into risottos and sauces—it works wonders. We toss angel hair pasta with butter and truffle paste (you can use truffle butter to achieve the same…
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Don’t weep over me: Get goggles! If your eyes water when you chop onions, the best kitchen gadget is a pair of swimmer’s goggles. They keep the sulfur enzymes away from your eyes like magic! To remove the smell of onions (or garlic) from your hands, squeeze lemon juice on them (or if you’ve…
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[1] EAT ME! Cheeses with bloomy white rinds like Brie, Camembert and triple-crèmes are delicious (photo courtesy Murray’s Cheese). [2] COOK WITH ME! Rinds from aged hard cheeses like this Parmigiano-Romano can be tossed into soups and stews (photo courtesy Whole Foods Market). [3] TOSS ME: Waxed rinds are not edible (photo © Karcich |…
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Children as young as five can learn the joy of cooking. Companies like Sassafras and Pelican Bay make junior chef kits that let kids turn out truly delicious cookies, pizzas, pancakes and fun projects like flowerpot cakes complete with gummy worms and chocolate dirt. Share your love of food and empower a kid with…
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