Free Recipes Archive
First thing in the morning, it can be hard enough to find matching socks, much less troubleshoot what’s awry in a cup of coffee gone south. While some problems can’t be corrected with a simple re-brew, many can. Here’s our Read More …
In days past, yeast wasn’t always easy to come by, nor was it consistent in quality. Before the arrival of commercial baking powder in the mid 1850’s, a mixture of cream of tartar or tartaric acid and baking soda, along Read More …
Known as the Bread Machine Maven, cookbook author Lora Brody has written a number of books on the subject including her most recent, Plugged In, The Definitive Guide to the 20 Best Kitchen Appliances (William Morrow, 1998). Below are a Read More …
You’ll find a few recipes still call for what’s known as clarified butter. Think crepes for example or sautéed fish like sole. Pure and simple, clarified butter is golden, melted butterfat with none of the milk solids that would cause Read More …
Caramelizing Onions – (Or Is It)? When I think of raw onion, I think of a punch of concentrated, peppery flavor. I think of watering eyes and harsh sulfur compounds. I think cold, crisp, crunchy and pungent. Caramelized onions are Read More …
Sweating is supposed to be something we do when we play sports. What in the world does it have to do with cooking? Actually, there is somewhat of a parallel. When a person begins to exert themselves and their body Read More …
How Much Pasta Per Person If you will be serving pasta as a main course with, say, a salad and some crusty bread, count on 4 ounces of pasta per diner. In other words, a one-pound box of dried pasta Read More …
Chardonnay This popular dry white wine is more full bodied than other white wines. Chardonnay has aromas of fruits and acidity. The aroma typically has flavors of lemon or grapefruit. Fermentation in new oak barrels results in a rich, buttery Read More …
Barbera (Bar-ber-uh) Barbera is often used as a blending grape. As a varietal it can exhibit aromas of berries, plums, or cherries with hints of vanilla, toasty, or smoky flavors. Barbera is best served with tomato based pasta dishes. Cabernet Read More …
You may use this volume conversion chart if you are converting quarts (qt) to cups for the values listed in the table below. Quart is an imperial volume unit. Cup is a units of measurement for volume, generally used in Read More …
You may use this cooking conversion chart if you are converting from us cup to tablespoon (tbsp) for the values listed in the table below. Cup and tablespoon are units of measurement for volume, generally used in cooking to measure Read More …
You may use this cooking conversion chart if you are converting from us cups to teaspoons (tsp) for the values listed in the table below. Cup and teaspoon are units of measurement for volume, generally used in cooking to measure Read More …
You may use this cooking conversion table if you are converting from fluid ounces (fl oz) to tablespoons (tbsp) for the values listed in the table below. Tablespoon is a unit of measurement for volume, generally used in cooking to Read More …
You may use this cooking conversion table if you are converting from fluid ounce (fl oz) to teaspoon (tsp) for the values listed in the table below. Teaspoon is a unit of measurement for volume, generally used in cooking to Read More …
You may use this volume conversion table if you are converting from quarts (qt) to tablespoons (tbsp) for the values listed in the table below. Quart is an imperial volume unit. Tablespoon is widely used in cooking for measuring bulk Read More …
You may use this cooking conversion chart if you are converting tablespoons (tbsp) to teaspoons (tsp) for the values listed in the table below. Tablespoon and teaspoon are units of measurement for volume, generally used in cooking to measure liquids Read More …
In many kitchens, cabinet space is at a premium, and much of that valuable space is taken up by an unwieldy assortment of pots and pans. Even worse, cabinets are far from the ideal place to store your cookware. Stacking Read More …
Did you know the tomato was once called the “Apple of Paradise”? I fully understand the reason why since one of the most tempting treats in life is the taste of a ripe–just plucked from the vine and still warm Read More …
* Get into the habit of measuring the oil you use while you cook, rather than just pouring it out of the bottle. It will be much easier to moderate the amount you use. * Use non-stick cookware so that Read More …
In the religious and dietary laws of the Jewish people, the term”kasher” is applied to the preparation of meat and poultry, and means”to render fit” or “proper” for eating. To render meat “fit” for food, the animal must be killed Read More …
What is Clarified Butter? Clarified butter is another one of the many culinary terms that can be intimidating for home cooks to tackle. Let’s take a step back, though, and find out what clarified butter is and how to make Read More …
This 1-2-3- Step Guide brought to you courtesy of the Pomegranate Council 1. Cut off the Crown, the cut the pomegranate into sections. 2. Place the sections in a bowl of water, then roll out the arils ( juice sacs) Read More …
These facts brought to you courtesy of the Pomegranate Council Cut the fresh pomegranate in half as you would a grapefruit. We recommend using a hand-press juicer to juice a pomegranate. If you use an electric juicer, take care not Read More …
By Shaheen Perveen Folklore Pomegranate is an ancient food, symbolic of abundance and generosity. Believed to be native to Persia (Iran) and neighbouring lands, the Punica granatum tree was part of the Mediterranean landscape in the distant past. Cultivation spread Read More …
By Christine LaFave, Associate Editor So much critical analysis, creative effort and care goes into developing menu items that it’s tempting to give short shrift to said items packaging the menu. But slapping a collection of tested and perfected foods Read More …
Stand the mango on end and slice down along the sides of the large flat pit with a boning knife or other long, flexible knife, curving around the pit as you slice. You will end up with three sections: two Read More …
Scott Joseph holds these truths to be self-evident — but thinks restaurateurs and customers could use a reminder. Scott Joseph, Sentinel Restaurant Critic When Jet Blue had its meltdown in customer service last winter, the company’s CEO tried to smooth Read More …
Items needed: 200 ml of water 50 grams of sugar, 1 gram of yeast (bread yeast, which is located at any supermarket) 1 2 litre plastic bottle steps: 1. Cut the plastic bottle (PET type) in half. Storage of the Read More …
If all of the desserts listed below were sitting in front of you, which would you choose (sorry, you can only pick one!). Now don’t cheat on this one, go with the first dessert you choose!!! Trust me….this is very Read More …
1. Choose a varietal wine. There are many types of grape wines to choose from for a wine tasting. Do you want to taste red or white wine? Some of the most popular types to wine taste are: RED: Cabernet Read More …
A hot sauce can bring on a lot of heat. Try yogurt to cool the burn and sip on beer. Don’t drink water as it only spreads the fire. Milk and yogurt can cool you off because casein, a protein, Read More …
Here are some handy conversion charts 1. solid weight conversions (1 ounce = 30 grams), 2. liquid conversions (6 fluid ounces = 180 mL = 3/4 cup), 3. oven temperature conversions (300 degrees Fahrenheit = 150 degrees Celsius). Print them Read More …
