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How to Boil the Perfect Egg
This may come as a shock, but I didn’t always know how to boil an egg. Or, at least not the perfect boiled egg. As a deviled egg and egg salad lover, you can imagine how traumatizing this was. For...
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Limequats
What do you get when you cross a Fortunella margarita with a Citrus aurantifolia? A limequat. If nothing else, it’s a ton of fun to say the word limequat. I’ve played with kumquats (Fortunella...
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How To Cook Parsnips
Farmers’ market parsnips are a great find — that is, if you can find them. Depending upon where you live, you’re more likely to see them at a grocery store. Grocery store parsnips are bagged just like...
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Cauliflower Puree
Do not adjust the color on your monitor. That cauliflower is indeed, that yellow. It’s called a “cheddar cauliflower.” You’d think I wouldn’t care for cauliflower since it’s in the same family as...
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Mandarin Orange Dust
I am a sucker for anything gourmet. Unusual ingredients are a particular weakness (see bamboo rice.) It all started with a tweet from a Seattle chef I admire and follow on Twitter, @ChefReinvented...
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Fresh Ground Cardamom
Two reasons why you shouldn’t buy pre-ground cardamom: 1) It’s expensive 2) It has a shelf life shorter than Bruce Willis’s singing career Granted, it’s a pain to grind your own, but the payoff is in...
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How to Seed a Pomegranate
Pomegranates are much tougher to spell than to peel and seed. How do you get from this gorgeous, tough skinned orb with a trumpet shaped stem to a plate of sparkling rubies that burst sweet tart juice...
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How to Supreme an Orange
Those silly Frenchmen. They come up with the fanciest names for the some of the most pedestrian techniques. A “supreme” is nothing more than a section. Here’s how you do it. Cut off the top so that the...
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How to Cook Calypso Beans
I could have titled this post simply: “How to Cook Beans” because, with a few exceptions, there isn’t much difference from one dried bean to the next in terms of cooking. You soak (or not — hence the...
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Roasted Pumpkin Puree
By now you’ve heard/read/absorbed-by-osmosis that the miniature sugar pumpkin, not the behemoth “jack-o-lantern” pumpkin, is the pumpkin to use for making pie…that is, if you’re not opening a can of...
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