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Baked Risotto with Red Wine, Sweet Potatoes and Duck Confit

Risotto, is a great one size fits all dish because it provides the perfect back drop for any foreground ingredient. But it needs to be nursed, stirred constantly so the rice absorbs the liquid at just the right pace. No one has the time for that on a weeknight.  I…

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Green Tomatoes: What can I make with the green tomatoes I just harvested?

Each year as the weather in the northern states gets chilly, I get requests for green tomato recipes. As I learned a few years ago when the first frost threatens gardeners harvest all the tomatoes even though some are green. Some traditional ways to use up all those green tomatoes…

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September 6th is a very special day at our house.

I married this guy on September 6th forty-two years ago. Here we are on our second anniversary in 1982. One thing is still true: life is not dull with Bill Adler.

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Sara’s Kitchen Revelations – Tomatoes Need Salt

There is absolutely nothing better in the summer than a ripe tomato. We have a garden in the back field of my parents old farmhouse and some years I can’t keep up with the crop: Even though this kind of harvest makes me feel slightly like Lucy trying to wrap…

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Leavening: What is the difference between baking powder and baking soda?

A new baker recently asked me, “What is the difference between baking powder and baking soda? When do you use each of these two ingredients?” Both baking powder and baking soda are leavening agents; they release carbon dioxide to make baked products rise. Baking soda is bicarbonate of soda. It is an…

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Jambalaya

NOTE: This recipe can be cut in half and all proteins don’t have to be used (i.e. shrimp can be omitted) but are highly recommended. Serves 6 to 8 2 tablespoons butter 1 small onion, diced 3 celery stalks, diced 1 small green bell pepper, diced 4 garlic cloves, minced…

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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,…

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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…

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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…

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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…

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