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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French Shepherds’ Pie

My dad is responsible for my love of food and cooking. He is self taught and amazing at prioritizing kitchen tasks and cutting corners in order to save time while still creating a flavor-packed dish. Growing up I wouldn’t eat anything but chicken tenders and he used to bribe me with a dollar if I […]

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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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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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Follow Your Nose

A couple of you have asked me where to start with home cooking. This series on basic tips and skills will be geared towards the 20-somethings of the world that are tired of eating ramen with marinara sauce. We will start slow and build on the skills we learn each week so be sure to […]

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