Page: 36 of 42 32 33 34 35 36 37 38 39 40

How to Resprout Green Onions Channel: CHOW Length: 0 Date: April 09, 2009 CHOW Associate Editor Roxanne Webber regenerates her green onions, creating an endless loop of onion tops to use in her cooking—like in this recip...

Are Sulfites in Wine Really Bad for You? Channel: CHOW Length: 0 Date: April 08, 2009 Robert Camuto, author of Corkscrewed, dispels some of the myths about those demons of the wine world, sulfites. Your red-wine headache could be ca...

How to Navigate an Unfamiliar Wine List Channel: CHOW Length: 0 Date: April 07, 2009 Gillian Ballance, wine director of FARM at the Carneros Inn, thinks safe choices when ordering wine are New Zealand Sauvignon Blancs and Argentine...

How to Remove Wax Wine Seals Channel: CHOW Length: 0 Date: April 04, 2009 Some wines come with a thick wax seal on the top. To open them, says Gillian Ballance, wine director of FARM at the Carneros Inn, push your corksc...

What to Do with Half a Bottle of Red Wine Channel: CHOW Length: 0 Date: April 03, 2009 Most people put leftover white wine in the fridge and red wine on the counter. Gillian Ballance, wine director of FARM at the Carneros Inn, says t...

Cooking with Grandma Irma Channel: CHOW Length: 0 Date: April 03, 2009 Watch as Irma Zigas cooks with her grandson Caleb, preparing her own take on Passover brisket. There’s love, there’s respect and teaching, there a...

How to Blanch Asparagus Channel: CHOW Length: 0 Date: April 02, 2009 Christophe Gerard, chef de cuisine of FARM at the Carneros Inn, quickly boils asparagus in heavily salted water, then submerges it in an ice bath ...

How to Cook Sweetbreads Channel: CHOW Length: 0 Date: April 02, 2009 Sweetbreads are the thymus (commonly mistaken as thyroid, even by professional chefs) or pancreas gland of a lamb, calf, or piglet. Their function...

How to Avoid Sauté Fires Channel: CHOW Length: 0 Date: March 31, 2009 Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar Restaurant, says down with macho sauté-pan fires—your friends will not be im...

What to Do with Leftover Tomato Paste Channel: CHOW Length: 0 Date: March 27, 2009 Open cans of tomato paste are a modern scourge for CHOW Kitchen Editorial Assistant Amy Wisniewski. She’s solution-oriented, though: She portions ...

How to Measure Dices and Chunks Channel: CHOW Length: 0 Date: March 27, 2009 We know that keeping your dices and minces and juliennes uniform is crucial for consistent, even cooking of things like roasted root vegetables. B...

How to Cook Fish Evenly Channel: CHOW Length: 0 Date: March 26, 2009 Fish don’t exactly grow their fillets to be cooperative with a pan—the fillets are thick in some places, thin in others. Craig von Foerster, execu...

How to Ensure Perfectly Cooked Couscous Channel: CHOW Length: 0 Date: March 25, 2009 Banish soggy couscous from your kitchen. Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar Restaurant, demonstrates a method t...

How to Bronze Your Salmon Channel: CHOW Length: 0 Date: March 24, 2009 Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar Restaurant, sears his salmon on one side to lock in the juices; this techniq...

How to Make a Salad Channel: CHOW Length: 0 Date: March 21, 2009 Iceberg lettuce, baby carrots, waxy cucumbers, and tasteless cherry tomatoes are for the fast-food salad bar. CHOW Senior Editor Lessley Anderson ...

Don’t Burn Your Roasted Root Vegetables Channel: CHOW Length: 0 Date: March 20, 2009 CHOW Associate Food Editor Kate Ramos has seen bad things happen to roasted root vegetables. The problem: The veggies are unevenly cut. It’s not a ...

How to Use the Lemon and Hot Towel You’re Given in Restaurants Channel: CHOW Length: 0 Date: March 19, 2009 Annette Yang, owner of Nettie’s Crab Shack, shares a very quick tip about eating crab in a restaurant: When your server brings you a lemon and hot...

How to Separate the Egg Yolk from the White Channel: CHOW Length: 0 Date: March 11, 2009 Using the egg shell to separate yolk from white, you risk breaking the yolk against sharp shell bits. According to CHOW Senior Editor Lessley Ande...

How to Quick-Cook Steel-Cut Oats Channel: CHOW Length: 0 Date: March 10, 2009 CHOW Senior Editor Lessley Anderson soaks her steel-cut oats the night before, and then makes them for breakfast in just five minutes.

How to Keep Food from Burning in Thin Sauté Pans Channel: CHOW Length: 0 Date: March 09, 2009 CHOW Associate Editor Roxanne Webber has learned to avoid burning simmering sauces in a thin-bottomed pan by using a second pan to diffuse the heat.

Page: 36 of 42 32 33 34 35 36 37 38 39 40