Pantry Basics: Condiments and Other Stuff

Now it’s time to talk about the Usual Suspects as we continue our series on Pantry Basics.

Spring Makes Us Feel Like Dancing

Spring is finally emerging from the cold and darkness. And with it comes our enthusiasm for gardening, for cooking, for catching those spring vegetables fresh from the fields.

Spring means bright young fruits and vegetables

Spring produce is already showing up in the local farmers market and in the grocery store produce aisle. And you should certainly take advantage of it.

Get Creative With Veggies

One challenge for cooks is to come up with new ways to prepare foods. We tend to fall back on tried and true methods, often relying on the way we ate when we were growing up.

How about a delicious spring quiche?

It’s good for breakfast, brunch, lunch or dinner. It goes with soup, salad, sandwich or fruit.

Be Cautious With Foods Labelled ‘Natural’

What does “natural” mean?

Kitchen Intermediates: Sauté Pan

A sauté pan should have a wide, flat bottom to allow food to be placed all in a single layer. This is important for browning and crisping food.

Recipes and Cooking Hits and Errors

Every cook, every master chef, every gourmand, every one who’s ever opened a can of beans has made a mistake in the kitchen.