Now is about the time I start to think of holiday meal planning and I’m often swapping recipes and ideas with friends and family. Here’s a list of a few of my seasonal and holiday favorites from the archives. Happy Holidays! Much love, peace and happiness to you. ~ Martine SAVORY Walnut and Mushroom Pâté – For… Read More
Coucou (Hi) Friends, Finally, I’m back! I know, it’s been a while. I’ve had a lot going on, much of which I want to tell you all about so settle in kids. Grab a cup of tea, this will be a long one. First, I want to say thank you to all of you who sent… Read More
Every spring, white asparagus makes a brief appearance in most supermarkets. Although it’s been a European delicacy for a long time, white asparagus has lately also become popular in the U.S. So popular in fact, these porcelain-like spears are often hard to find. Like ramps and fiddleheads, they’re considered a rare spring delicacy. When they… Read More
Because many store bought vinaigrettes contain a lot of unnatural ingredients—synthetic flavorings, additives, and more—and preservatives, seasoned home cooks and chefs often prefer to make their own. Making your own vinaigrette is easy and allows you to be in complete control, using your own choice of fresh and flavorful ingredients. Traditionally, a vinaigrette is made… Read More
Knowing how to salt your food, some would argue, is one of the most (if not THE most) important culinary techniques to learn. Salt is the ingredient used most to bring out the flavor and enhance food. The difference between food that tastes blah and food that tastes great is often due to the amount… Read More
If you’re like most people, you probably chop your vegetables and herbs as fast as possible, perhaps without even knowing or understanding why it’s important to cut them a certain way. Knife cuts are one of the first things taught in Culinary School because a thorough understanding of dimensions and shapes helps cooks prepare a wide variety of dishes. It takes… Read More
