Basic Techniques
How to Make Pesto like an Italian Grandmother
The real deal. A vibrant pesto recipe taught to me by my friend Francesca's mother who came to visit from Genoa, Italy - hand-chopped basil, garlic, Parmesan, olive oil and pine nuts.
Sunny Citrus Recipes + How to Use Lots of Citrus
Favorite citrus recipes and all the ways I put a big box of citrus to use this week. Oranges, Meyer and Eureka lemons, mandarins, and grapefruits are all in the mix.
How to Make Ghee
This is how to make ghee. It's wonderful and simple! It's a process I enjoy, and it yields one of my favorite cooking mediums. For those of you who might be unfamiliar, ghee is an unsalted butter that has had the milk solids removed after separating from the butterfat, resulting in beautiful, golden, pure fat with an unusually high smoking point.
Steaming Vegetables
A reminder of what a great cooking technique steaming vegetables is. Fast and flexible for the win.
Homemade Bouillon
You can absolutely make homemade bouillon. Use it in all sorts of soups, stews, and noodle bowls. It's so much better than any canned broth I've tasted.
How to Dry Herbs
Some of the things I've learned about how to dry herbs in the spring and summer. I love seeking out unusual varietals like caraway thyme, pineapple sage, fresh coriander. At the market, some will appear for a week or two, then aren't seen again for another year.
Spoon Butter
A spoon butter that doesn't use mineral oil as an ingredient. It will keep your cutting boards, wooden spoons, and wood-handled knives in good shape.
Guacamole
To make the best guacamole you have to go off-recipe. It's all about the in-between steps, decisions, and knowing when avocados are at their best.
A Few Words on How to Cook Artichokes
A primer on how to cook artichokes, particularly the baby ones. A lot of people are intimidated by the process, or they think it's not worth the effort. But with a little patience, salt, and fat - you can absolutely cook some of the best artichokes of your life.
Super Swiss Meringues
Let’s make beautiful, billowy Swiss meringue! You can shape it into all sorts of shapes and swooshes, or punctuate with a range of nuts, seeds, and spices.
