Julia Child puts to rest all other opinions on how to make an omelette.
If you don’t know this about me already, I’ll tell you my worst kept secret… Julia Child has been my hero since I was a young boy watching her cook up a storm on PBS. As many people as I know who [...]
Techniques | Fred March 30, 2011 | 
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(Milanese-style braised veal shanks)
Braising meats such as veal shanks, lamb shanks, beef ribs and other fibrous cuts is a basic technique for transforming them from a tough cut into tender, flavorful meals with a hearty, thick sauce. Osso buco is Italian for marrow bone. As the veal shank sections slowly braise in a bath of [...]
Meats, Techniques | Fred January 3, 2011 |
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Winter squash such as acorn squash, butternut squash, hubbard squash, spaghetti squash, and others can prepared using a variety of cooking techniques but my favorite and easiest way to prepare them is roasted.
Techniques | Fred June 29, 2009 |
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My May 2003 feature article takes a jab at white vinegar stating the limited uses it has in the kitchen, but actually white vinegar can be useful tool in the kitchen.
Techniques | Fred |
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Pie crusts – everyone has a different recipe and each thinks theirs is better than the others.
Techniques | Fred |
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