Posts by joanne
Egg Foo Yung
When I was growing up, egg foo yung was a very popular item on Chinese take-out menus and in most Chinese Restaurants. In recent years, however, it seemed to disappear. Reading a recipe for egg foo yung in an old cookbook not long ago, I was struck by its adaptability.…
Cookware: Caring for Cast Iron
I recently got an e-mail from Terry asking why I often recommend cast iron skillets. She said she finds hers hard to take care of. I am such a fan of cast iron that I devoted a whole page in Sara’s Secrets for Weeknight Mealsto it. Here’s an abbreviated version…
Brie, Bacon, and Spaghetti Frittata
Here’s how to turn your leftover pasta into a new meal in the form of an Italian omelet. You can bulk it up with just about anything kicking around in the fridge—including leftover vegetables, meat, and poultry. If you have one of those great old cast-iron skillets, use it for…
Eggs: What do eggs do in baking?
Karen e-mailed the Kitchen Shrink to ask, “What do eggs do in baking?” In addition to their nutritional value, eggs can provide structure, leavening, richness, color, and flavor to baked products. The height and texture of baked goods is determined by the balance between eggs and flour which provide strength,…
Provençal Tomatoes
Nothing beats fresh tomatoes in season. Usually I just slice them, salt them, drain them, and eat them straight up with avocado and basil and a drizzle of olive oil. (My sister-in-law Janis introduced me to this perfect lunch one summer vacation.) But even perfection gets boring after a while,…
Baked Orzo and Cheese
I can’t tell you how hard I tried when the kids were little to come up with a homemade macaroni and cheese that they would choose to eat over that stuff in the box. They just weren’t interested. But now that they are older and have traveled a little bit,…
Check out my favorite secret ingredient on iVillage.com!
A writer from iVillage recently asked me to talk about my favorite secret ingredient for an article entitled 13 Secret Ingredients Chefs Love. It had to be an ingredient that I always have on hand in my kitchen. Here’s what I said.
Potatoes: What is the best way to store potatoes?
I am often asked, “what is the best way to store potatoes?” “Should I store them at room temperature, refrigerate them, put them in an open bowl, or a tight plastic bag?” Potatoes keep best when placed in a well-ventilated container and stored in a dry location, away from sunlight,…
Shrimp Niçoise Salad
Niçoise salad, fairly well known in America these days, is a specialty from the city of Nice in the south of France. It consists of tuna, tomatoes, blanched string beans, boiled potatoes, hard cooked eggs, and a vinaigrette dressing. I have adapted it by pureeing the tuna in the sauce…
My PBS 100th Birthday Tribute to Julia
To celebrate August 15, 2012, the 100th Anniversary of Julia Child’s birth, PBS has created a new “Cook For Julia” section on their web site. I hope you will take a look at my special written reminiscence and the video that we taped for the occasion. Go to The Story of Sara Moulton…