Growing up in southern California we would start getting strawberries as early as February and they’d carry on into the summer. I grew up in the mountains of southern California where the “soil” was actually a porous gray mess of decomposed granite that had very little growth value and required a lot of amendment in order to cultivate a garden. … Read More
Spanish Paella
While I don’t particularly care for the extreme heat this time of year, one thing I do love are the endless opportunities for creativity provided by the variety of seasonal ingredients. Appetite wise, I also find that this time of year my tastebuds tend to favor a more Mediterranean flavor. Perhaps it’s the fact that so many wonderful ingredients typical … Read More
Yogurt Panna Cotta with Orange-Scented Strawberries
Strawberries are in full swing! Sure, strawberries are available in the grocery store year round but if you want sweet juicy berries you’d better make the most of them now. Anything in season will always be better than those shipped from further afield, even if it’s in season where it’s being shipped from. The closer to the grower the food … Read More
Tips for Making Yeast Dough
While one cannot live on bread alone, it certainly makes life more enjoyable. Who doesn’t love biting through a crunchy crust and sinking your teeth into a nice tender interior crumb? How about that tug and resistance you get when you bite into a pizza or tear off a piece of baguette? Lately, a friend of mine has been playing with … Read More
Cutting Up with Kari Underly–The Art of Beef Cutting
It’s true when they say “if you don’t use it you’ll lose it”. I had butchery class in culinary school but since then have never really worked anyplace where I needed to, or had much opportunity to do butchery. Recently finding myself with much coveted time off and not sure how to use this valuable asset, I decided to…delve further … Read More
Tips for Healthy Cooking and Eating
Spring has sprung and is slowly creeping its way northward. Hard to believe but summer starts next month! Here in Savannah the spring visitors have been walking the squares for a couple of months already and locals have been making the most of the beautiful (and comfortable) weather by taking in concerts and celebrations in Forsyth Park. Along with the … Read More
Tips for Better Hard-Boiled Eggs
Not All They’re “Cracked Up” to Be Easter is this weekend and chances are probably pretty good that you’re boiling and dying eggs this week. Perhaps you’re saying “been there, done that” and are are already anticipating deviled eggs, egg salad, and lots of other uses for hard-boiled eggs. Hard-boiled eggs are about as straight-forward as cooking gets, right? Boil … Read More
Why Boiled Chicken is BAD!
Take a look at most recipes for chicken salad, casseroles, and other items that need cooked chicken and invariably they’ll probably list “boiled chicken” among the ingredients. Most people will probably then put the chicken in a pot, cover with water, add salt and pepper if we’re lucky, and then proceed to boil it until done. STOP!!!! Sure..the recipe calls … Read More
Braising Basics
I can think of no other cooking technique that can produce deep intense flavors and fork tender texture with minimal work than the technique of braising. Braising is a combination cooking technique that utilizes both dry heat (browning) and moist heat (simmering) to produce a luxurious melt in the mouth feel and deep flavor out of otherwise tough lack-luster cuts … Read More
Autumn Meatloaf in Miniature Pumpkins
Miniature Pumpkins – Not Just for Decorating Anymore! Part of the fun of fall is decorating our homes and tables with the myriad of colorful fall squash that bursts onto the market this time of year. From basic butternut to the twisted orange turban squash to the elongated delicata, most are readily available in our grocery stores from late September … Read More