It’s officially fall, which means it's time for one of my favorites: winter squash. In the hard-shelled squash family, there are often two that are very familiar: butternut squash and spaghetti ...
Conventional wisdom tells us a lot of things when it comes to cooking: searing meat seals in the juices, salt your water to make it boil faster, don’t cut raw meat on a wooden cutting board, add oil ...
I have come to realize throughout all these years of teaching and cooking that something as simple as using the right salt, in the right amount, and at the right time, can make a huge difference in ...
Don't Knock Mushrooms until you've had them Cooked Properly
I often hear from students in our cooking classes about the foods they say they don’t like. When I hear this, my next question is always “What don’t you like about it?” As a nutritional chef, I run ...
Asparagus is in season now, even though it's pretty much available all year long, especially the green variety. But the best time to eat asparagus is between late February and June. You'll see it ...
So, as the saying goes, life happens while you’re making other plans. I was all set to write a follow up to my blog The Only Four Knives You Need in Your Kitchen. And then life happened, and we moved ...
I have been growing a tremendous number of herbs in Michigan and experimenting with different preservation methods for them. It's been revelatory for me! Before I started drying my own herbs, I had ...
As any of you who have a garden know, keeping up with herbs can be a bit of a challenge. Every summer I try to grow enough herbs and vegetables for me and my husband to eat through the entire season. ...
There’s nothing like fresh produce: it’s good for you, it’s delicious, and it’s always available. But have you stopped to think why and how fresh food is always there, in the grocery store, year ...
Stock is the foundation of so many classical dishes that chefs spend years perfecting their perfect, clear flavorful stock. But what really is it? And how does it differentiate from its younger, ...
