Pickled vegetables are all over the internet. You can learn to distinguish between salt-brine versus vinegar-based pickling. The Mesopotamians pickled cucumbers 4,000 years ago. Christopher Columbus carried them on his ship….yes, they’re good for long journeys when there is no refrigeration. You can pickle almost anything: vegetables, fruits, meats, fish, dairy and eggs. Pickled eggs […]
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Greens before Parsley
I thought of calling this post, “Parsley is for Wimps,” which may be a bit too harsh. Parsley is ubiquitous, especially with TV chefs. It is also on the plates in many restaurants, especially if the food is mostly beige. So, if it is really useful on TV and in restaurants, does that mean it […]
Read MoreThe Right Way to Cook Dried Pasta, One More Time
Full disclosure: I am not Italian. But, I make pasta dishes twice a week 52 weeks a year. The directions from so many people are so often wrong (think oil in the water and pouring the pasta into a colander and rinsing it, really?). I truly wonder that someone has not settled this once and […]
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