James P. Dewan – Page 9

Sweat the chopped vegetables in oil. This means to cook them over moderate heat without allowing them to brown. (Food styling by Lisa Schumacher.)

How to make vegetable stock — and why you should

June 18, 2018 at 3:56 a.m.

Folks, when the final cattle call comes for that great big roundup in the sky, it's conceivable that your passage through the gates of pearl will be entirely dependent on...

Tsuyu is a simple soup of dashi, mirin and soy sauce. Pour over cold soba noodles and serve as is or garnished with cilantro, sliced green onion, cubed tofu, hard cooked egg or grated radish.

How to make dashi, the all-important Japanese broth

June 17, 2018 at 5:53 a.m.

So the good news is that today's topic, dashi, is a deliciously savory, versatile stock. The bad news is, you probably don't have the ingredients at home. The good news...

Master a simple dal, and the possibilities are endless

June 29, 2019 at 11:57 a.m.

What if you met someone who'd never heard of, say, french fries? Or salad? Or, gulp, pizza? Sweet Pharaoh's chariot! Can you imagine? Well, that might be just the reaction...

Use the resulting aromatic oil and crispy shallot pieces in many ways, including to dress (the oil) and garnish (the crispy pieces) a salad.

Doubling up: Fried shallots and shallot oil

May 31, 2019 at 1:33 p.m.

Fess up: When was the last time you used a shallot? Ever? Well, unless you're Asian or French, or just particularly adventurous or well-versed in the kitchen, you may not...

Twice fried, doubly good

June 17, 2018 at 12:53 p.m.

Who doesn't love a good banana? That bright yellow, chimpy delicacy is popular all across this wide globe, and for good reason. It's good for you and it's delicious. Today,...

Twice fried, doubly good

November 3, 2021 at 9:01 p.m.

Who doesn't love a good banana? That bright yellow, chimpy delicacy is popular all across this wide globe, and for good reason. It's good for you and it's delicious. Today,...

Twice fried, doubly good

December 23, 2018 at 6:35 p.m.

Who doesn't love a good banana? That bright yellow, chimpy delicacy is popular all across this wide globe, and for good reason. It's good for you and it's delicious. Today,...

Seasoning properly is downfall of most cooks

December 23, 2018 at 6:13 p.m.

Do you keep a salt shaker on the dining-room table? More important, do you use it on the food on your plate? If so, then I'd like to suggest that...

Conquering crabcakes

June 17, 2018 at 2:57 p.m.

Consider the grumbly curmudgeon, the grousing malcontent, the great whingeing grump. In short, consider the crab. How can this embodiment of moods most foul produce the sublime magnificence of the...

Seared to perfection

June 17, 2018 at 3:09 p.m.

Stop me if you've heard this one: Culinary school. Day 1. Pound cake. I ask the instructor how long to leave it in the oven. "Until it's done," she says....

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