Beginning the low-salt journey
A week ago my cardiologist put me on a low salt and restricted liquids diet. Yesterday was my first trip…
Gravy — the real Mother (and Father) sauce
Classically trained chefs, please stop reading this column now. OK, you've been warned. In classic French cooking there are five…
Uncle George and the (Pepper) Dragon
A Christmas tradition in my wife's family is to serve oyster stew on Christmas Eve, with the men doing the…
The Butter Did it–The Art of Reading Cookbooks
Most people have a few authors or genres that they prefer to read, often reading the same book many times.…
My Week At Chocolate Boot Camp — Day 4
It's day 4, the last day of Chocolate Boot Camp. (Most Chocolate Academy courses are three days long, but this…
My Week At Chocolate Boot Camp — Days 2 and 3
Day 2 of Chocolate Boot Camp started out pretty much where day 1 left off, tempering dark chocolate. (Here's Part…
My Week at Chocolate Boot Camp — Day 1
Chocolate is something I've dabbled with over the years, covering home made candy (especially sponge candy) with milk chocolate, for…
Cooking an Eye of Round Roast
If you do a search on how to cook eye of round, one of the most commonly suggested methods is…
The Cutting Edge or How Sharp is your Knife?
Take your best knife out and look at it closely. How sharp is it? Probably not as sharp as you…
Delicious Liasons — the Science and Art of Thickening
Liason. The very word conjures up images of entanglements, and well it should, since it comes from the French verb…
Vinagrettes — Traditional and not-so-traditional
The textbook definition of a vinagrette is a suspension of an oil and vinegar, an acid, possibly with other seasonings…
No Garlic, Please!
"Hello, my name is Jeff, I'll be your server today." "Hi, Jeff. My wife has an allergy to garlic, can…