ARTICLES For Learn
SALT
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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
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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
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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
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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
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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
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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
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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.
STONEHOUSE CALIFORNIA OLIVE OIL
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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.
SPANISH CAZUELA
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The Spanish cazuela is a versatile cooking dish that can be used on the stovetop, oven, microwave or barbecue. Cazuelas have been used for thousands of years.
MEXICAN MOLCAJETE
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How to buy, season and clean a traditional molcajete.