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Recipes, cooking lessons, tips, tricks, food blog, and more.
Recipes, cooking lessons, tips, tricks, food blog, and more.
Eggs baked in a ramequin with tasty garnish. Very nice, very simple, and quite quick!
A simple garnish to go with grilled meats or fish. Don't let its simplicity fool you, Beurre Maître d'Hôtel is a classic well worth serving!
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Describes the classic French cooking technique used to thicken a sauce with butter.
To cook over low heat with a little oil or butter until the ingredient, usualy vegetables, is soft and transluscent.
Use half vegetable oil and half butter (not margarine) when you panfry foods on high heat in a pan.
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. Leslie Newman