Super Seven Sustainable Seafood Picks-2010
Buying seafood is confusing these days. We make it easy with our 7 super sustainable choices.
Buying seafood is confusing these days. We make it easy with our 7 super sustainable choices.
Mark Bitterman is passionate about salt. Here, he tells us how to use artisanal salts to mindfully enhance a meal.
Break your plastic addiction in the kitchen with these reusable, BPA-free glass and stainless-steel food storage containers — perfect for lunches to go.
I remember the first time I learned what “fond” was. I was in a kitchenware store in New Orleans and Chef Paul Prudhomme stopped by to give an impromptu cooking class. He sautéed some chicken with a spice mix and then picked up the pan and pointed to all the gunk glued to the bottom. “That’s the good stuff.” He chuckled. “That’s where the flavor comes from.” From that day on I stopped fretting when my sautés stuck.
These days, home is a second-story condo with no yard. Instead, we have a sunny, south-facing balcony and a sizable deck, which means our urban farming must be done in containers. Which is all right by me. Even when I lived in houses with yards, I was still more inclined to garden in containers because I’m horticulturally challenged and lazy. Overseeing a few containers just seemed…easier. And it is; even I’ve managed to cultivate pots of vigorous herbs and sweet cherry tomatoes.
The urge to do some serious spring cleaning has hit, and I wondered how many others shared my crazy pantry dilemma. So I’ve put together a list of the three most common ingredients lurking in cupboards and included ideas for using them.
“Profits are measured in pennies,” one of my culinary school instructors often repeated to remind us of the importance of maximizing our use of ingredients. Smart chefs–those who want to stay in business–do this all the time and now, thanks to a stagnant economy, it’s a practice budget-conscious cooks are bringing home.
Buying eggs used to be so simple: Grab a carton off the shelf, open it to check for any cracked shells and go on your merry way. These days, however, you need to interpret a myriad of claims before deciding which carton goes into your cart. What do they all mean? Find out here.
Originally, I was just going to write about keeping a par stock list to keep track of your (fabulously efficient) pantry. But then I looked around my own kitchen and realized I have three lists working synergistically to help me keep the basics well-stocked and use what I have on hand. Here’s how I use them and how they work together.
A decent knife and knife skills make cooking a whole lot easier and more fun. Here are 4 kitchen knives every cook needs.
Healthy meals start with a healthy pantry. Stock up on these basics, from cooking oils and vinegars to whole grains, beans, legumes, salt and spices.
For whatever reason, I often feel like I have to do everything myself when guests gather—plan, cook, serve, clean (alright, I admit, Christopher does that). But the truth is, involving others in the meal makes them feel even more welcome, more at home. Here are five strategies for putting people to work during the holidays in a way that will bring cheer to all.
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