October 27, 2010
Do you know what it means to “Scald cream”? Would you know what to do if a recipe said to “Sauté onions – set aside”, with no advice on type of pan, amount of oil, degree of heat or markers to know when it’s done? If you read, “lightly beat eggs then add to [scalded] […]
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October 21, 2009
Split pea soup can be a little deceptive. With its bright green color, your eyes convince your mouth that it’s in for something really fresh and herby. You go in for the first spoonful and your tastebuds are surprised to be hit with rich, earthy, smoky flavors with a hint of sweetness – the result […]
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