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Jacques Pepin is teaching a course on the cooking website, Rouxbe! The next session starts in September.
Who is the greatest culinary technician on the planet? Who can cut up a whole chicken in 20 seconds and make it look easy? Jacques Pepin! and now you too can learn from the great man himself. The course is called “Jacques Pépin: A Legacy of Technique.” A collaboration with @rouxbe,…
Rice: How do you cook rice?
A while ago I got an e-mail from Brent asking, “How long do you cook rice?” I thought I would just send him a link to my recipe for cooking rice and discovered that although I recommend serving my Simple Boiled Rice with several entrées, the recipe wasn’t up on the…
Kitchen Shrink: Is there a way to save lemon rinds after squeezing out the juice?
I received an e-mail from a viewer asking, “Is there a way to save lemon rinds after squeezing out the juice . . . . I hate tossing those beautiful lemon shells.” I put on my Kitchen Shrink apron and thought of lots of ways empty lemon shells could have a…
Kitchen Shrink: How can you make sure fruit pies don’t become too soggy when baked?
I got a question entitled “Soggy Fruit Pies” from Audrey, a viewer. That got my attention! She asked for my best tip for “making sure fruit pies don’t become too soggy when baked.” She particularly asked about blueberry and peach fillings. Here are my thoughts. If you are making a…
Cheese: What are good melting cheeses?
A reader e-mailed the Kitchen Shrink to ask, “Which cheeses can be melted and poured?” While most people know that processed cheeses melt smoothly and easily into sauces, selecting a natural cheese that behaves as well isn’t always easy. Many hard grating cheeses don’t melt well and those known for…
Alsatian Onion Pie
Start to finish: 1 hour 15 minutes Servings: Makes three 10- x 12-inch pizzas 6 ounces bacon, sliced thin crosswise 4 cups thinly sliced onion salt and black pepper 8 ounces crème fraiche 1 large egg yolk pinch nutmeg 3 ounces coarsely grated gruyere cheese Pizza dough (recipe below) or…
Herbs: Substituting fresh for dried herbs
A viewer e-mailed the Kitchen Shrink to ask, “I am growing my own herbs this Spring and want to use them in all my recipes! However, most recipes call for dried herbs. Is the measurement of dried herbs the same for fresh herbs or should I uses less since the…
Asparagus is tastier if you buy it locally and in season.
Even though you can buy asparagus from South America out of season, I think of this versatile vegetable as a sign of spring. Asparagus is tastier if you buy it locally and in season. All the thicknesses are fine with me – from pencil-thin spears to thick stalks. However, I…
Try my elegant Butter Lettuce Salad for your holiday dinner.
For the dressing: 2 tablespoons sherry vinegar 2 teaspoonsDijon mustard 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 garlic clove, minced 1/4 cup heavy cream 1/4 cup extra virgin olive oil For the salad: 4 heads butter lettuce or 2 large heads Boston lettuce, separated…
Meatloaf Burgers
Makes 6 Servings Hands-on time: 25 minutes Total preparation time: 30 minutes Ingredients 2 tablespoons vegetable oil 1 medium onion, finely chopped (about 1 cup) 1 celery rib, finely chopped 3 garlic cloves, minced (about 1 tablespoon) 1 pound ground beef chuck 1/2 pound ground pork 1/2 pound ground veal…