There is no excerpt because this is a protected post.
This is a list of foods by COLOR. Cooking by color can be used for a variety of reasons.
Success! This video captures how I moved my cooking classes to ONLINE.
In this class, you will learn one of my “convertible recipes” where you can choose your own flavor (a specific cuisine). Once you know this COOKING METHOD you can create dozens of versions.
Stir-fried veggies and meat with a Ginger Orange Glaze similar to “Panda Express Orange Chicken”
Here are solutions for those of you who are in a cooking rut. Are you bored and need inspiration? Do you need to know different cooking methods? Are you busy and need shortcuts? Is your food lacking flavor? Are you dieting and have limited food choices? …these tips will help you.
As a “personal trainer for your kitchen,” it is my goal to build your culinary muscles and show you tools and techniques for success.
The most coveted of techniques: KNIFE SKILLS.
I will quickly cover the basics: the design of the chef knife, how to hold a chef knife, and the uses of a chef knife. And then, we will start slicing and dicing.
I’m excited to show you how to cut a bell pepper! …and avoid all the seeds.
This online class is for those who want to cook a 12-minute soup WITH me. And you get to choose the ingredients and flavors. Check your pantry and fridge — you might have all you need!
Thank you for dropping $$ into my Virtual Tip Jar. All tips will go towards essential needs during this time of “Shelter in Place.”
This blog post contains notes for a Zoom video event with my MeetUp group on April 4, 2020. This is an overview of Flavors, in regards to “seasonings.” Note: the term flavors actually refers to the “…intersection of taste, aroma, and sensory elements including texture, sound, appearance and temperature.” Salt, Fat, Acid, Heat, by Samin Nosrat, […]