ARTICLES
Fregola sarda
POSTED BY Kim Pawell ON DECEMBER 17, 2012
WITH NO COMMENTS
I recently discovered a new pasta, Fregola Sarda from Sardinia. Smaller than a pea & multi-hued, these tasty gems are roasted to achieve their nutty flavor.
Umami
POSTED BY Kim Pawell ON DECEMBER 17, 2012
WITH NO COMMENTS
What do bacon, anchovies, eggs, garlic, soy sauce, mushroom, seaweed, green tea, onions, tomatoes, cheese & breast milk have in common? Umami, the 5th taste!
How to prepare iceberg lettuce wraps
POSTED BY Kim Pawell ON DECEMBER 17, 2012
WITH NO COMMENTS
How to make lettuce wraps: using two hands, whack your head of lettuce on the counter stem-side down. Turn it over and twist out the core with your fingers.
How to chiffonade basil
POSTED BY Kim Pawell ON DECEMBER 10, 2012
WITH NO COMMENTS
The best way to cut basil is to "chiffonade" it. Make a cigar out of the leaves by stacking them and then rolling them up. Chop the cigar into thin slices.
Quinoa
POSTED BY Kim Pawell ON DECEMBER 10, 2012
WITH NO COMMENTS
Everything you need to know about quinoa: What is quinoa, types of quinoa, how to rinse quinoa, how to toast quinoa and how to store quinoa.
Monterrey Farms artichoke hearts
POSTED BY Kim Pawell ON DECEMBER 10, 2012
WITH NO COMMENTS
Monterrey Farms makes four flavors of tasty, low cal, vacuum-packed artichoke hearts: natural, grilled, herbal and buffalo. My family eats them by the case. Literally.
Pancetta or Italian bacon
POSTED BY Kim Pawell ON DECEMBER 10, 2012
WITH NO COMMENTS
Pancetta may very well be my family's favorite ingredient. Pancetta is essentially unsmoked Italian bacon and comes in two forms.
The fabulous pavlova
POSTED BY Kim Pawell ON DECEMBER 3, 2012
WITH NO COMMENTS
There may not be a better dessert than a fresh fruit pavlova. Show-stopping, delicious, and gluten-free to boot. You can't beat a good pavlova.
How to crack, separate & whip eggs
POSTED BY Kim Pawell ON DECEMBER 3, 2012
WITH NO COMMENTS
Simple tips for cracking, separating and whipping eggs.
Nutmeg
POSTED BY Kim Pawell ON DECEMBER 3, 2012
WITH NO COMMENTS
Once you try fresh-grated nutmeg, you will become a fan. Nutmeg is an interesting spice because is can be used for both savory and sweet recipes.