Life at home (in the kitchen) is a continuum of preparing, enjoying and then replenishing. Yesterday I a batch of roasted, peeled and seeded red and yellow peppers, that I keep in the refrigerator to serve differently throughout the week. If you’re interested in learning more about peppers, in general, click here.
You can watch the video of me roasting peppers in the “Learn the Basics” section of this website.
I also replenished a big bag of cleaned and cut up aromatics (leeks, onions, celery and carrots) in a doubled freezer bag (I…
This dog is just so perfect. I can’t imagine my home or my life without her.
Isn’t it funny how the easiest dishes to toss together are often the ones that people love the most? Take these marinated chick peas, for example. .
All I do is drain chick peas and fold throughout some extra-virgin olive oil with minced fresh garlic, black pepper and minced flat-leaf Italian parsley.
There is not a recipe for this–it’s just an eyeball thing. Trust yourself and feel free to add things like olives, chopped roasted peppers, minced jalapenos, poached or…
A year and a half ago, just after completing a national TV series (from my home kitchen) Jon looked at me and said “Honey, I think it’s time we moved.” Thus, the reason why you haven’t heard a peep from me in such a long time. The process of leaving the home where I lived, loved, raised my three children from infancy, shot two television series and one extensive video series, authored two general cookbooks was, to say the least, formidable, and resulted (in me) being rocked to my core from emotional stress and physical exhaustion.
The beginning of this…
Contrary to what most think, citron is not the plural of all citrus fruit. Citron is actually it’s own breed and is said to be the oldest form of citrus that originated in Southeast Asia. Although citron is now grown in many more countries around the world, it’s rarely found fresh in the US and, when it is, it’s usually only available in specialty food shops and high-end grocery stores like Whole Foods. Having said this, if you ever see it, I suggest you hoard it since, when freshly candied, citron tastes unbelivably floral and has a dense, chewy texture that translates into an…
I’ve always had a major love affair with potatoes and could easily eat them every day, twice a day, for the rest of my life. So, I’m certainly not one of those that waits for Hanukkah to make, share and enjoy things like potato pancakes. Although making latkes (individual potato pancakes) is more traditional, I wanted to give you another (and more elegant) way to experience the same crisp exterior and a deeper, even more velvety interior. I often like to make one large circular cake, called a potato “galette.” (What my son Ben would comically call “an Uncle Buck latke!”)…
Sorry I haven’t written in a bit!–I’ve been working so hard, preparing and shooting new episodes of Baking Made Easy! Since I know that many of you (like me) are busy working, shopping (and schlepping) I wanted (so much) to teach you a really delish side dish–that’s easy enough to gussy up a soothing weeknight meal and also gorgeous enough to earn a place on even the most “special occasion” menu.
So, since at this particular moment—with time constraints as they are–and with my wanting to connect to you at the risk of being quick–(and admitting that there probably won’t be much literary poetry in…
I woke up this morning and thought–“Oh no! I hope I’m not too late to remind you to NOT throw away your turkey carcass from Thanksgiving!” If I’ve caught you in time, I’ll try to make it quick! And, if you haven’t thought about it and are still picking the meat off the bones–today is also the day to remind you that TODAY is the last day it could possibly be good.
(But before I continue, let me first say that not all Jewish mothers enjoy instigating guilt–although most of us mothers, Jewish or not, will do it happily when it serves…
I’ve been asked a few times since my pumpkin blog if there is an easy way to separate the stringy pumpkin matter from the seeds (when wanting to cook the seeds). The answer is “yes” and here’s how:
After halving the pumpkins and scooping out the seeds and strings, place all of it into a bowl.
Then cover the contents with cold water. Use your hand to swish everything around, helping to separate the seeds from the strings, so it all sits freely and then watch what happens! After a minute or two, since the density of both are…
I’ve gotten so many wonderful emails about your pumpkin cooking success that I thought I would keep the ball rolling by showing you something that’s really delicious– that most never even think to do!
Today, you’ll learn how to make shrimp stock; a savory, amber-colored broth made from the shells of fresh shrimp that can be used as an incredibly flavorful (thus valuable) component of rice, soups, stews and sauces. And, the craziest part, most people toss the shells in the garbage! I’m also going to show you how to remove the gritty intestinal vein (to devein) and…