Eat Your “Ugly” Fruits and Vegetables

I have exciting news to share. Recently, Huffington Post accepted me as a contributor. My first piece “10 Ways to Make “Ugly” Fruits and Vegetables Beautiful” is live. I hope that you are as excited as I am. Here’s an excerpt for your reading pleasure and of course you can read the whole article on Huffington…

Back to the Basics: Caramelized Onions

As you know, we are traveling to Europe for a year, starting in late September. We have stayed in different locations around Denver for the past few months, so cooking sometimes becomes a chore and not a love. I must say it has been great practice for when we get overseas. We have learned A…

Back to the Basics: Vinaigrettes

I am not ready for Valentine’s Day yet but when looking at the calendar, I find it seems to be right around the corner. Time to get a nice romantic meal planned out for my wonderful Hubby. Fortunately, he will be home that weekend. He has been working out-of-town for weeks now, making it hard…

Back to the Basics: Roux

Roux is am important part of cooking for me. It is the beginning of the béchamel sauce that makes my mac-n-cheese thick and creamy. It thickens my soups and green chili. It is also the base to beautiful gravies. Roux simply is a combination of equal parts liquid fat to flour. The purist version is…

Back to the Basics: Stock, No Recipe Needed

Happy New Year Everyone! I decided to take it back to the basics for at least the month of January, maybe longer. It seems we all get so caught up in trying to get everything done in a timely manner that we forget to learn how to do the basics well. Things like making stock,…