Posted in Behind The Scenes, Cooking Tips, Getting Ahead in the Kitchen, Ingredients on November 28th, 2008 No Comments »
This is just a quick little post to remind you not to throw away those turkey bones. Now is the perfect time to stock up on the liquid gold (stock). It will only take you about 10 minutes to whip it together (if you are not roasting the bones and veggies, though I highly recommend […]
Posted in Ask a Chef, Business, Ingredients, New Recipes, What Chefs Really Eat! on November 26th, 2008 1 Comment »
Aloo Ki Tikki (Potato Patties)
The other day I was flipping through some of my Indian cookbooks, just looking at the pictures for inspiration, as I didn’t have a clue what I felt like for dinner. I came across a recipe called Aloo ki Tikki which started me on my “Indian Inspiration” path. I knew I […]
Posted in Cooking School, Cooking Tips, Technique Tuesdays on November 25th, 2008 No Comments »
November 25, 2008: New Lesson on Egg Basics (Part 2)
In Egg Basics - Part 1, you learned the anatomy of the egg and how to buy, store and determine freshness. You also learned how to boil and scramble eggs.
In this lesson, you will learn three other ways to cook great eggs - frying, basting and […]
Posted in Miscellaneous on November 23rd, 2008 2 Comments »
As an online instructional cooking destination (not recipe site), we’re always on the lookout for great online cooking resources that will help people become better cooks.
This past week a new site hit our radar - a site called Cookstr which was recently featured on Techcrunch. Here’s a video site demo from their CEO Will […]
Served with a Provençal Bean Ragout made from niçoise olives, jalapeño pepper, tomatoes and lima beans.
Try this recipe at Rouxbe.com
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