This might not be the most exciting topic I've written about (and by "might not," I mean it's on the boring side) -- however, it's an important lesson. In the cooking world, anyway. ;-) If you don't know a good technique for hard boiling eggs, you might ruin perfectly good eggs. (Don't do that!) There are many … [Read more...]
How to Make Chinese Marbled Tea Eggs
Easter eggs? Well traditional Easter eggs they're not . . . but how cool would these eggs be on your Easter table? I will tell you: just as cool as my Beet Pickled Eggs. Both are beautiful and delicious, so I say make the two of them and totally wow your guests. All around China, these Marbled Tea Eggs are a … [Read more...]
How to Cook Beets
With their deep, dark red color and vibrant red streaked green leaves, there's just no denying the beauty of a beet. Chock full of nutrients, beets are sweet and delicious -- and when cooked properly, a beet will have a velvety, succulent texture that will melt in your mouth. And never throw away the gorgeous … [Read more...]
How to Season to Taste
What exactly does season to taste mean? How much or how little salt and/or pepper does that mean? There's a simple process to learn how to season to taste when you're cooking. Sometimes I give you specific measurements for salt and pepper in recipes. Though more often I say, "season to taste." As do hundreds of … [Read more...]
How to Peel and Pit Lychee Fruit: A Photographic Guide
Learning how to peel and pit lychee fruit is easier than it might seem. This lovely and unique, tropical fruit, native to China, is a delicate, sweet treat. Ever wondered how to eat lychee? There are so many ways! This past weekend I was fortunate enough to go on a Vietnamese "food crawl" with the lovely Kim of Rustic … [Read more...]
How to Roast and Peel a Pepper: A Photographic Guide
This red pepper is delicious. It's fresh, sweet and crunchy. Now let's roast it and turn it into something rich, smoky, and soft. It's also delicious -- in a different way. There are a few different ways to roast a pepper -- my technique of choice for large peppers is on a stove burner. Off we go. Place the … [Read more...]
How to Peel and Cut an Avocado: A Photographic Guide
This step-by-step photo guide will take you through an very easy method to learn how to peel and cut an avocado.Today I'm in the mood to celebrate an avocado. (I guess I'm a moody girl. Last week I was in the mood to celebrate a mango -- and I must say, it was a great time!) Avocados, without question, deserve … [Read more...]
How to Cut a Mango: A Photographic Guide
I'm in the mood to celebrate the beauty of a mango. It might be because I met some lovely people from the National Mango Board a couple weeks ago at Camp Blogaway. Or perhaps it's because those same lovely people sent me a box of absolutely gorgeous mangoes. I think the most likely though, is that I'm always in … [Read more...]
How To Make Risotto: Brown Sage Butter Mushroom Risotto Recipe
Typically I try not to drone on about technical cooking terms or techniques that I find exciting -- for fear you might not. Today however, I'm going to teach you something you might not know -- and if you don't, I know you'll love the little lesson! I'll never forget when I learned that Risotto wasn't actually the … [Read more...]
How To Brown Butter
Sure, some things are better with bacon, like Bloody Marys and grilled cheese. And some things are better with Lime-Pickled Shallots! Don't you always find yourself saying that? Lime-pickled shallots are great on asparagus saladand pizza, for example. Well, did you know that cakes, cookies, pastas, breads, … [Read more...]
