ARTICLES
Oven-roasted tomatoes
POSTED BY Kim Pawell ON NOVEMBER 30, 2012
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Oven-roasting tomatoes concentrates their flavor and changes their texture from a watery fruit to a intensely flavorful and meaty treat. What you need to know.
Salt
POSTED BY Kim Pawell ON NOVEMBER 26, 2012
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I love salt and use it liberally, but purposefully in my cooking. My favorite salt is Maldon sea salt, whose large flakes produce a crunchy salty finish.
Potatoes gratin
POSTED BY Kim Pawell ON NOVEMBER 26, 2012
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A guide to the variables for making potatoes gratin, including: time, temperature, types of potatoes, types of cheese, types of dairy and method.
Prosciutto
POSTED BY Kim Pawell ON NOVEMBER 26, 2012
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Prosciutto, or Parma ham, is an Italian dry-cured ham. Prosciutto is not cooked, but salted and hung from the ceiling for up to two years to dry and cure.
Walnut oil
POSTED BY Kim Pawell ON NOVEMBER 23, 2012
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Walnut oil is a delicious, aromatic and healthy oil that is wonderful for salad dressing, tossing with pasta, or as a finishing oil for fish, chicken or meat.
Kale
POSTED BY Kim Pawell ON NOVEMBER 23, 2012
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Curly, tough, and hard to-get-to-know, kale has recently come out of the closet as a nutritional and culinary superstar. All you need to know about kale.
Fines herbes
POSTED BY Kim Pawell ON NOVEMBER 23, 2012
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A staple of French cooking, fines herbes are a blend of fresh finely minced parsley, chives, tarragon and chervil. Also spelled as fine herbs.
How to make a great vinaigrette
POSTED BY Kim Pawell ON NOVEMBER 23, 2012
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Why ruin a healthful salad with a dressing of preservatives and chemicals? The one culinary resolution everyone should have is to make your own vinaigrette.
Oxo mini angled measuring cup
POSTED BY Kim Pawell ON NOVEMBER 23, 2012
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The Oxo mini angled measuring cup is perfect for measuring small liquid quantities. I use it any time I need to measure 1-4 tablespoons of liquid.
Stonehouse California olive oil
POSTED BY Kim Pawell ON NOVEMBER 23, 2012
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Stonehouse olive oil makes great California olive oil. I buy their 10 liter houseblend for every day and their infused oils for adding an extra burst of flavor.