Five Ingredient Column By Lindsay Hunt
Cilantro is a polarizing herb. Not beloved like earthy rosemary, which conjures up a nonna in Italy making a roast leg of lamb, or fantasized about like pungent summer lavender Southern France, for some unlucky tasters, cilantro is as unpalatable as soap. If you’re like me, then a handful of verdant leaves swirled into soup or sprinkled on tacos is a blessing. [click to continue…]
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Photo: cottonseedoil on flickr
If you’re ever in the grocery store and daunted by the options for different cooking oils, then you’re not alone. What should you use when cooking? What should you finish a salad with? What goes best drizzled on top of pasta? [click to continue…]
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Photographer: Lindsay Hunt
Boil water, add pasta, dress with sauce—an easy Italian dinner, but one that can quickly becomes repetitive and dull. Spice up your pasta life with these five easy enhancers! [click to continue…]
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Food scientist Harold McGee’s shared some controversial theories about cooking in olive oil. His conclusion was that heating olive oil, a potentially expensive option to other nut, seed, and vegetable oils, is probably not its best use as it can dilute or destroy the flavor. [click to continue…]
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