Basic Techniques
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 great 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.
Deviled Eggs
A beautiful and delicious deviled eggs made with an herb-flecked filling and topped with toasted almonds.
Five Minute Tomato Sauce
Great tomato sauce in a flash. A quick, simple, easy (and absolute favorite) tomato sauce recipe. Bright and clean flavors, a vibrant red in color, exudes the essence of tomatoes.
Homemade Celery Salt
Homemade celery salt couldn't be easier to make. I keep a bottomless jar of it on hand and use it on just about everything - eggs, soups, salads. It's hard to go wrong with it.
