News
Blog: Meringue Issues
Normally I would have posted this in the kitchen shrink part of my website but I thought the topic of weepy meringues was such a burning issue that I should feature it as a blog entry. The answer comes from one of my good buddies and an important mentor, Jean…
Olives: Substituting Ripe Olives
Jerry e-mailed the Kitchen Shrink that he couldn’t find the Kalamata olives called for in a recipe he wanted to try and wondered if you can substitute canned California ripe olives for Kalamata olives in a recipe? Canned California ripe olives and oil-cured European ripe olives are really very different…
Sara's Secrets is now airing on the Cooking Channel
My old Food Network Show, “Sara’s Secrets,” is now airing on the new Cooking Channel which launched several months ago. “Sara’s Secrets” is on every morning, Monday through Friday at 7AM. The Cooking Channel (managed by the same folks that own Food Network) will replace the Fine Living Channel. So…
Sara’s Secrets is now airing on the Cooking Channel
My old Food Network Show, “Sara’s Secrets,” is now airing on the new Cooking Channel which launched several months ago. “Sara’s Secrets” is on every morning, Monday through Friday at 7AM. The Cooking Channel (managed by the same folks that own Food Network) will replace the Fine Living Channel. So…
Brownie Tips from the Road
So I am in Chapel Hill, NC, staying at the house of my good friend Jean Anderson while I am on book tour in her neck of the woods, and in the process of making brownies for my book signing tonight at Quail Ridge Books, I learned several new things.…
Eggs: Can I substitute another size egg for large eggs in a recipe?
Marilee e-mailed the Kitchen Shrink that she always buys jumbo eggs and wondered if it is all right to use them when a recipe calls for large eggs. Most recipes call for large eggs because that is the size that is purchased most often in American supermarkets. If you are…
Broccoli: What can you do with broccoli stems?
Sandy e-mailed the Kitchen Shrink that she hated to throw away the stems from fresh broccoli and wondered what she could use them for. Broccoli stems are just as delicious as the tops and can be used in either raw or cooked dishes. You should trim off the bottom 3/4-…
The Perfect Apron
I cannot cook without putting on an apron first. It is almost like my hands don’t work unless I do. I don’t understand how someone can cook a whole meal just wearing their regular clothes without protection. My apron has the same effect on me as my glasses, it helps…
Parmigiano-Reggiano: How can I tell that I am buying real Parmigiano-Reggiano?
Mary e-mailed the Kitchen Shrink that she would like to try Parmigiano-Reggiano but found the cheese department of her market confusing and wasn’t sure how she could tell she was getting the right cheese. There are several hard cheeses on the market that are similar to Parmigiano-Reggiano in color but…
I Dusted Off My Slow Cooker
I have no idea why I have chosen this last week to rediscover my slow cooker. It is 70 degrees outside and I have my bastardized version of Italian Sunday “gravy” (aka tomato sauce with meat) cooking on low in the slow cooker on my kitchen counter. I had to…