Salad dressings are shockingly simple to make, and the homemade version tastes so much better than the bottled variety. Follow this simple formula to make a variety of dressings: Dijon mustard, vinegar/acid and extra virgin olive oil. I like mine with a little bit of minced shallot, but it’s completely optional. Here’s how to make your own easy dressing.
Growing up I didn’t like whipped cream – wouldn’t touch the stuff. My parents would order desserts with it, so they could “share” part of my meal. My parents are very crafty people. I held on to my dislike of whipped cream until I was in college when I was introduced to the real thing. The chef at…
I like to drink wine, but admittedly, know little about it. Generally, when choosing a wine, I rely heavily on the scorecards often posted at liquor scores. I knew that high numbers correlated to better wine, but didn’t really know what exactly the ranges meant. Below is a guide to how Wine Spectator’s 100-point scale works: 95-100…
I love potatoes. Mashed, roasted, or au gratin, I haven’t met a potato I didn’t like. This is one of my favorite methods for making potatoes during the week. It’s not so much a recipe as a potato roadmap. Swap the garlic pepper for Herbes de Provence or Italian seasoning. Both are delicious. Sprinkling them with cheese is…
Some of my favorite things to make are items that sound fancy, but are very easy to put together. A balsamic reduction falls into that category. To make one for yourself, just put balsamic vinegar in a pot and boil it. That’s it. Really.
Assessment: Not as Intimidating as It Seems – Like a Guy Who’s Good-Looking, but Not Very Smart What You Should Know About Buying Pomegranates: Pomegranates are in season from October through January. When choosing a pomegranate, look for one that is heavy for its size. Heavy = juicy
