Your Cooking Companion

Posted in
July 28, 2018

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About Cast Iron
If you’re already using cast iron, most of the info I’m about to impart won’t be new to you. But
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Bill Penzey--Cooking as Art
"So much of what we are comes from our hands. Every time we cook and work with our hands to
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Baked Potatoes 101, & Variations on the Theme
Oh, the simple pleasure of one of the world’s best comfort foods: a hot baked potato with melting butter, sour
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Things You Should Have in your Kitchen--Part 2: Pans
This is the second of a four-part exploration of the essentials you need in your kitchen, when you are about
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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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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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Strategic Eating: The Right Food at the Right Time
You may have heard people say that warm milk can help you sleep. You've probably experienced the difficulty of staying
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Basmati or Jasmine—How to Choose
I used to find myself standing in my pantry debating about whether to use Jasmine rice or Basmati rice. They
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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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Things You Should Have in your Kitchen—Part 1: Tools
So now you’re going to be cooking for yourself—and maybe others. What do you need on hand in order to
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