Don’t toss those shells
Shrimp stock is one of those just-odd-enough ingredients that can sometimes cause your less kitchen-obsessed friends and loved ones to exclaim, upon hearing that you're making your own, "Are you...
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Basic steps to canning
Today's Prep School is not for everyone. If you're an experienced canner, for example, don't read another word. Likewise, if you can stroll the aisles of your local farmers market...
Bake like the pros
The great actor and director Rob Reiner tells how, as a young boy, he would eavesdrop on parties thrown by his parents, Carl and Estelle. Perched on the stairs, he...
The art of coulis
The visual arts are not my forte. But, the fact that I can't draw my way out of a paper bag is one of the reasons I love coulis so...
Get juiced!
It's easy to forget that food is about more than taste. We have four other senses, each of which can play a role in how we perceive what we eat....
Homemade ricotta
Today we'll explore two of the three mysteries embedded in the nursery rhyme, "Little Miss Muffet," namely, what exactly are these "curds and whey" about which we've heard so much?...
DIY yogurt
Remember sea monkeys? They were those comic book-advertised underwater humanoids that turned out to be nothing more than a species of tiny shrimp anthropomorphized by some cartoonist to inflame the...
Take a poundcake…
Way, way, way down, near the bottom of the "List of Very Interesting Foods," you'll find poundcake. So-called because, traditionally, it was made from one pound each of butter, sugar,...
6 essentials to make you a better cook
Back in the day, if you'll recall, we ended the school term with a review of the most important concepts — the stuff that would be on the final. Today...
Stuffed pasta primer
Stuffed pasta takes advantage of that problem leftover: mashed potatoes. In my never-ending quest for solutions, I've encountered many winners: potato pancakes, potato croquettes, potato soup, potato smoothies (OK, that...