Tips & Techniques

2 Tips for Making Great Pizza at Home From Brandon & Molly of Delancey — One Minute Video Tip

We are planning on making pizza this weekend, and so we are excited to follow these two tips offered by Molly and Brandon in this video. You may know Molly Wizenberg as the author of the popular food blog Orangette. Her husband, Brandon, has a passion for pizza, and so they decided to open a pizza restaurant in the Ballard neighborhood of Seattle. Even though we don't generally cover restaurants, we're fascinated at the extension of home cooking that happens when a food blogger opens a restaurant (you can see our peek at Delancey here). Here are two great tips from Brandon making pizza at home. More


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Five Ways to Use Leftover Rice — Tips from The Kitchn

As much as we adore a steaming pot of freshly cooked rice, we've always had trouble mustering much enthusiasm once it crosses into the land of leftovers. Sure, there's fried rice, which can be delicious with the addition of an egg or tofu or kimchee, but we must admit that we usually find ourselves pushing the cold mass of grains farther back into the refrigerator. In an effort to be more frugal and conscientious, we're looking for inspiration for our leftovers. Here are a few ideas; please share more in the comments!

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How To Dry Pasta Without a Rack

2009_03_10-Pasta.jpgWhen I learned how to make fresh pasta (thanks to my Italian mother-in-law) it was so easy that I was definitely encouraged to try it again soon! But we did run into one little snag near the end: my mother-in-law asked if we had a drying rack. Well, no. More


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How To Cook Fluffy, Tasty Quinoa — Cooking Lessons from The Kitchn

Quinoa has come a long way in the last few years. From health stores to the mainstream, its high protein content and delicate texture have made it a popular substitute for starchier pasta and rice. Several of us here at The Kitchn like to make a big pot of quinoa on the weekends and eat it throughout the week with curry, grilled vegetables, or braised meat. It's one of the most delicious, fast-cooking lunch staples we know (not to mention healthy). Here's how to cook great quinoa — not mushy, not bitter — but delicate and perfectly fluffy. More


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Is Searing Meat Before Cooking Worth the Extra Effort?

At a recent dinner party, we were asked whether it was really necessary to sear meat before cooking it, especially if it was just getting slow-cooked in a braise or a stew. My friend logically pointed out that if it wasn't an important step, then why go to the extra trouble or dirty more dishes?

Read one reply below and let us know yours! More


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