Chef Tips

  • There’s usually a minute or two while something is on the stove, or in the oven, to tidy up a bit. You’ll be a much happier cook if there’s not a sink full of dishes to deal with after you’ve enjoyed all your hard work at the dinner table. Chipping away as you go is the way to go! More Tips and Tricks…
  • Sometimes, I too am guilty of messing up a recipe, even though it’s all there in black and white. Reading the recipe all the way through before you begin is the first step to avoiding mistakes. It’s not only important to understand what the process will be so that everything flows seamlessly, but sometimes a recipe will, say, call
  • Restaurant kitchens use the French phrase, mise-en-place, to describe a most important part of cooking. Roughly translated it means to “put in place.” The basic concept is to have all of your ingredients prepared (whether that means measured, chopped, poured, etc.), before you start cooking. Not only will this ensure you don’t burn
  • Salad dressings are oh-so easy to make, and jars are the perfect vessle to combine your ingredients. If you’ve always found it intimidating or think its too much work, just give my method a try. Once you get used to it, you’ll find it’s a cinch, and you’ll never go back to bottled dressings again. First, they can be
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