2009 May

28 May 2009

Easy Tips for Cooking with Truffles

Kristina Seleshanko 0 Comments Tags: truffle past, truffle slicer, truffles

Truffles are a luxury, gourmet ingredient few home chefs dabble in – but it needn’t be that way. Only small amounts of truffles are needed for a memorable meal, making them quite affordable. And cooking with truffles couldn’t be easier. If you’ve never seen and eaten a truffle, you might be surprised when you Read More…

25 May 2009

Cooking Goes Bananas

Kristina Seleshanko 0 Comments Tags: bananas

Americans tend to think of bananas as a healthy snack or a dessert ingredient, but bananas are terrific for any meal. Rich in vitamin B6, C, manganese, and folate, the fruit also contains vitamin A, E, and C – plus calcium and potassium. Bananas are also full of sweet, rich flavor. How to Read More…

22 May 2009

Tips for Cooking Goat

Kristina Seleshanko 0 Comments Tags: goat

If you’re familiar with Spanish, Italian, French, Greek or Indian food, you may already know that goat meat makes a delicious dish. Often described as tasting similar to lamb, goat is one of the healthiest meats around, a 3 oz. portion having less fat and more protein and iron than chicken. It’s also the mostly Read More…

22 May 2009

Easy Tips for Cooking Lamb

Kristina Seleshanko 1 Comment Tags: lamb, mutton

Many Americans find the idea of eating lamb distasteful. Yet if they just give lamb a try, most really enjoy its tenderness and mild flavor. Lamb is also ideal for almost any cooking method, including grilling, roasting, sautéing, or stewing. Lamb isn’t difficult to prepare, although it’s important to choose a good cut and understand Read More…

15 May 2009

How to Make Brown Sauces

Kristina Seleshanko 0 Comments Tags: brown sauce, deglazing sauce, jus lié

French chefs are known for their splendid sauces — sauces that do not cover up the flavor of the food served with them, but rather compliment whatever they are eaten with. And while many American cooks assume French sauces are difficult and time consuming to make, nothing could be further from the truth. While Read More…

11 May 2009

Cooking with Saffron

Kristina Seleshanko 0 Comments Tags: saffron, spices

First, let’s expose a common myth: Saffron needn’t be a luxury. It’s long been called the world’s most expensive spice (it’s time-consuming to harvest since each saffron crocus stamen is handpicked and it takes 150 crocus to make a single gram of saffron), but very little saffron is required in most recipes. In fact, if Read More…

07 May 2009

Cooking with Caviar

Kristina Seleshanko 0 Comments

Few foods say “class” quite like caviar. And while we tend to think of caviar as an expensive luxury, quality caviar can be affordable, too. The trick is to know what you’re buying, then prepare it properly. What is caviar? Caviar is prepared fish roe (or eggs); true caviar comes from the sturgeon fish. It’s Read More…