How to Coddle an Egg – Kitchen Basics
May 1, 2013
Summer salad season, time for homemade mayo and Caesar salad, avoid upset tummies with a little food safety know how and a bit of
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Summer salad season, time for homemade mayo and Caesar salad, avoid upset tummies with a little food safety know how and a bit of
With Spring comes pollen and with pollen comes hay fever and allergies for a great many of us. If you’re
Gigantic bags of beets continue to show up in the big, shiny kitchen, and what a pain in the patootie! They stain
There’s a reason we gift chocolate at Valentine’s Day. Besides being one of nature’s most perfect foods, from a chemical perspective, a
The things I eat in the name of research – gluten-free breads, tofu, liver and now – cultured coconut milk. A dairy
If you’re looking for the perfect gift for the food fanatic in your life, look no further. ‘Cocotte’ is the French
When faced with the task of cutting liters of cherry or grape tomatoes in half, it pays to have a time saving
A pinch of this, a dash of that. Did you know that pinch, dash and yes, smidgen are actual measures in culinary terms? So, just how much is a pinch, a dash or a smidgen in today’s modern measures and weights? We have the answer.
Having a ball in the big shiny kitchen, in the last couple of weeks I’ve tied about five hundred of these adorable little vegetable bundles for weddings and swanky gala events. A great idea for easy entertaining.
Making the perfect Pate Brisse (pie crust) has been one of those things that has been hit or miss for me, I love to bake, but pie crust has proved my nemesis. That is, until a few classes at Le Cordon Bleu where my then instructor (now finacé), Chef Benoit taught me the art of the perfect pie crust every time.
A strong honey with a slightly bitter aftertaste and hints of leather and spice, Chestnut Honey is a new addition in the Gypsy Pantry. I would classify it as a savory honey, and as I understand it, each jar has it’s own characteristics.
Tip #37 from my grandmother’s kitchen – how to soften brown sugar when it’s become a hard, unusable mass. The brown sugar is neglected for a little while, we lift the lid and it’s hard as a rock. All it needs is a bit of moisture to bring back that soft, scoop-able freshness.
Hi, I’m Cori.
Nice to meet you!
Food professional and former innkeeper, this is where I play with food. I believe food (and LIFE) doesn’t have to be complicated, to be good.
Pro shortcuts, and easy, delicious recipes that help to save you time and money. Plus a few juicy life bits to make your world go ’round.
Live your DELICIOUS life.