As Mary wrote, there are a few wines that benefit from aeration - but most red wines you are likely to encounter are ready to drink, and do not require, or even benefit from aeration. If you do hav...
Nam pla (fish sauce). I read a tip in Lynn Rosetto Kasper's new book "How to Eat Supper" about putting a small amount in salad dressings as a flavor booster. I'm not sure what it does (maybe adds u...
Roasted beets are just amazing. I don't even bother to wrap them in foil - just coat with a little olive oil and pop'em in the oven.
I love to make a simple salad with them:
I've recently made the best crusts in my pie-making career. I've been mixing the dough in the food processor using frozen butter . I cut the butter into chunks with my chef's knife and pulse ...
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I recommend Pam Anderson's How To Cook Without A Book . It teaches basic techniques, and how to riff on them.
As Mary wrote, there are a few wines that benefit from aeration - but most red wines you are likely to encounter are ready to drink, and do not require, or even benefit from aeration. If you do hav...
Nam pla (fish sauce). I read a tip in Lynn Rosetto Kasper's new book "How to Eat Supper" about putting a small amount in salad dressings as a flavor booster. I'm not sure what it does (maybe adds u...
We've been making this version for a few years - it rocks my world!
Roasted beets are just amazing. I don't even bother to wrap them in foil - just coat with a little olive oil and pop'em in the oven. I love to make a simple salad with them:
I'm from NC, and we always had "dressing" - cooked in a 9" x 13" pyrex dish. Cornbread and sausage. OK, I'm drooling now....
Cranberry-fig sauce with port. Oh my!
I've recently made the best crusts in my pie-making career. I've been mixing the dough in the food processor using frozen butter . I cut the butter into chunks with my chef's knife and pulse ...