I love to place Grape Tomatoes Topping over Ravino Ravioli. It is more of a topping than a sauce. This recipe makes enough for two portions as a side dish.
Broccolini is a green vegetable similar to broccoli but with a milder taste. It has smaller florets with thinner and more tender stalks.
Shiitake boost the immune system. I roast 2 or 3 fresh shiitake mushrooms almost every night in a black iron skillet and serve them as a side dish or an appetizer with my dinner.
Chicken Piccata is a regular on my class menus as it is simple and delicious.
Sautéing is a cooking technique for browning meat in a little bit of oil or a combination of oil and butter. This technique is good for a piece of meat (or chicken, fish, etc.) up to 3/4-inch thick.
Spring Purple Garlic is on sale at Fairway right now! It’s a new crop from Florida and priced at $3.99 a pound. Sliced for sautéing or whole for roasting, Spring Purple Garlic is exceptional.
Whenever soy sauce is called for in a recipe, students always ask when to use which type of soy. With Chinese, Japanese, Dark, Light, and Tamari variations, no wonder it is confusing! Read more to clear this up.
I love old mushrooms. I buy them a week in advance and put them on a plate in the refrigerator. The mushrooms will lose moisture while sitting in the frig, instead of giving up lots of water in the sauté pan. This trick results in a nice and crispy mushroom sauté, and not a soggy one.
Sign up for my Saturday October 18th class and I’ll show you how to cook fish perfectly. You will learn not only all the tips about picking out fresh fish but also how to judge when the fish is perfectly done. The Black Sea Bass with Sweet and Sour Onions is a delectable example of how to do it.
These tiny eggplants have a short season, about one month. You can find them in your local open-air markets. They are beautiful, delicious and easy to prepare. You can serve them as an appetizer or as a side dish.