Poached Eggs with Scallion Potato Cake
When I order breakfast I always get eggs, but not normal eggs. Eggs that have been taken over by greasy sausage, drowned in cheese, and cracked out with the hottest peppers possible. Not once in a restaurant have I ordered pancakes or a sophisticated egg dish. Everything with this breakfast plan was going just fine...
How to make Almond Butter
I can’t believe what an idiot I’ve been. Before I explain, I’ll fill you in on a few details. I’m a nut lover. It’s possible that I was a squirrel (perhaps this is why Ollie likes me so much) in a previous life. On most days you can find a nut pack (a mixture of...
To Salt or Not to Salt?
For a while, I was a salt hater. Not once as a child did I reach for the saltshaker off the table and upon meeting Cat in college, my lack of salt love was confirmed (or so I thought). I don’t think I’ve ever seen someone use salt more liberally than her. I’m pretty sure...
How to Clean a Leek
Every year when the leaves start to turn color and fall, I get giddy with excitement like a kid waiting for Santa on Christmas Eve. It means snow is literally knocking on Mother Nature’s door, and before I know it I’ll be waxing my skis and scouring the farmer’s markets for some of the best...
How to Cook Brussel Sprouts
Brussel sprouts are like tomatoes people love ‘em, or they REALLY hate ‘em. Even among the fans, however, you don’t see people popping them raw in their mouth like cherry tomatoes, so don’t skimp on the cooking part. Its simple, but heat, a little olive oil or butter, and salt and pepper let brussel sprouts...
Mustard Making: Round 2
Yep, you can make your own mustard! With only a few ingredients and a (very small) bit of effort, you can have scrumptious homemade mustard sitting in your fridge. Making mustard is like whipping heavy cream into whipped cream, whisking egg yolks into mayonnaise, and churning cream into butter. It’s magical and always tastes better...
Creamiest Hummus Recipe
I eat a lot of hummus. We pack it along on road trips, munch on it throughout the day, and spread it on sandwiches. It has become a great (fairly) healthy alternative since it’s high in protein, iron, and vitamin C. Even though hummus has been around for centuries and is a staple throughout the...
Mustard Attempt #1
I’m a relatively new cook, so it’s bound to happen, right? I set my hopes high only to be severely disappointed after one bite. That one bite leads me to today’s post: my failed mustard attempt. Mustard was on my list of things to master this summer. Like mayo, hummus, and whipped cream, it mustard...
Omelette aux Fine Herbs
My obsession with eggs started after I graduated from college. Every morning I would dash out of the house without breakfast, run to catch the subway, and quickly grab and egg and cheese sandwich from the deli around the corner. I still eat eggs most mornings for breakfast – they’re healthy and keep me energized...
Culinary Training / Fall / Garlic / Gluten-Free / In the Pantry / Ingredient / Kitchen Basics / Main Course / Recipes / Sauces / Season / Tomatoes / Winter
Italian Tomato Sauce Recipe
This post is dedicated to those out there who don’t have an Italian Grandmother. Luckily for us, we have the Franks to our rescue to help make an authentic Italian Tomato Sauce Recipe. Frankie’s is a scrumptious Italian restaurant in Brooklyn. The chefs and owners, Frank and Frank, both bring their strong Italian heritage into...
Culinary Freedom: Mastering the Vinaigrette
We had a full house over the 4th of July: 6 adults, 2 toddlers and 2 dogs all under one roof. Survival was not for the weak. My parents offered to take care of the kids one night, so my sister, her husband, Chris and I jumped at the chance to get out. Our Boulder...
Homemade Mayonnaise – Technical Tuesdays
I never liked mayonnaise as a child. I had a tendency towards sugary things and mayo didn’t size up to ketchup. As I started cooking more often, however, I tried real homemade mayonnaise and could not believe my taste buds! The French had done it again! Hellmann’s does not give mayonnaise the justice it deserves. ...
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