Your Cooking Companion

Posted in
July 28, 2018

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Meal Planning?! Who Really Does That??
Well, starting a couple of months ago, I do. Planning meals a week in advance sounds like a tedious chore
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Perfect Turkey
If you're tired of dry turkeys, try my method. It's faster than many, and easy. The only downside is that
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Choosing the Best Melon in Two Easy Steps! (Watermelon/Cantaloupe/Honeydew)
Don’t think you can pick a good melon? Remember these 2 easy “tells” about whether the melon type of your
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So What Does “Extra Virgin” MEAN? And What Should I Do About It?
A bottle of “really good” extra-virgin olive oil is a badge of honor in the kitchen. Once you reach the
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Things You Should Have in your Kitchen--Part 4: Spices
If you’re just “tuning in”, this is the fourth of a four-part exploration of the essentials you need in your
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Asparagus Tips
Asparagus is the quintessential Spring vegetable, available most places March through June. But thick or Thin? Green, white, or purple?
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Salt: Kosher, Table, or Sea?
Salt: A basic mineral component of land, sea, and cooking. What else is there to know? I get asked so
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Will My Fruit Ripen On My Counter?
I often find myself scanning bins of unripe fruits, wondering whether it makes sense to buy it anyway and give
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About Stainless Steel
If you’ve made my recommended leap into trying stainless steel tri-ply cookware and want it to be non-stick, it’s fast
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Knives of Choice
Ooh, let’s talk about knives! I like knives. Fancy chefs would use the word “cutlery”, but I think it’s much
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