Caramelizing Onions

Caramelized onions are a thing to be marveled. They are sweet and complex and made with the patience of your sweet dear grandmother. Here’s the how-to and if you’re interested, I’ll explain what caramelizing is and you choose if you’d like to keep reading or not. LOW AND SLOW Y’ALL Take one white onion, 1ish […]

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Mise en Place

It’s no secret that my French is embarrassing. Between my lacking vocabulary and my harsh Southern-American accent on their delicate French words, it’s pretty painful to listen to. Three French words that every chef, professional or home, should have in the forefront of their mind: Mise en place. (Meez en pl-ahse). It translates roughly as […]

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Amster-DAM You Can Cook!

One of the perks of having a spouse that travels (and not currently working a regular job) is getting to hop on a cheap flight and end up piggy-backing on a trip to the Netherlands. Last Tuesday, I found myself on a flight to Amsterdam not quite knowing what I was in for, though I […]

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Knife Cuts and Clarified Butter

This Monday we are going to learn two essentials to up your kitchen cred. The first will be more commonly used, clarified butter. The second is purely for showing off to your friends and family, knife cuts. Meet your new refrigerator staple: clarified butter. Clarified butter is butter without the milk solids, which raises its […]

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The People’s Market

This is my first Charlotte post and I couldn’t think of a better place to start than The People’s Market of Dilworth. It opened up about a year ago and I ended up there for the first time last week. I understand how impractical it is to travel from Lake Norman or even from the […]

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