ARTICLES For Learn
SOMETHING NEW FOR DINNER IS 6 MONTHS OLD!
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Something New For Dinner celebrates its 6th month anniversary since its launch. Woohoo!
ALLSPICE
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Allspice is one of those unique spices that works well in both sweet and savory dishes. I always assumed allspice was a blend of cinnamon, cloves and nutmeg.
TOOLS I LOVE – EPICURIOUS
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I am a big fan of Epicurious. I began subscribing to Bon Appetit and Gourmet Magazine in about 1980, and pretty much taught myself to cook using their recipes.
PAELLA METHOD
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Everything you need to know about making paella, from ingredients, to equipment, to method. Tips for sizing recipes and preparing in advance.
SAFFRON
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Saffron has a sweet, hay-like flavor and aroma, and imparts a beautiful golden color to food. Fortunately you only need a few threads of saffron per serving.
SUMAC
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Sumac has a dark red orange color & a surprising fresh lemony flavor that can be used in place of salt. It's used in Middle Eastern, Italian & African cuisine.
BUTTERNUT SQUASH
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Butternut squash, a member of the gourd family, is particularly high in antioxidants, phytonutrients, fiber and vitamins A, B complex and C.
GRUYèRE CHEESE
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Gruyère cheese is a nutty, sweet, salty and slightly granular unpasteurized cow cheese named after the town of Gruyère in Switzerland. Gruyère melts very well and is traditionally used in quiche…
WHY DON’T THE FRENCH GET FAT?
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Having just returned from a few days in Paris, and having indulged in all kinds of Parisian delights, the big question is why don't the French get fat?
CRèME FRAîCHE
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Crème fraîche is a tangy cream that is soured with bacterial culture. One of the benefits of cooking with crème fraîche is it does not curdle with heat.