A hot soup on a cold day is warm and satisfying, but let’s add some pizzazz. An extra garnish can elevate a homey soup into a memorable dinner. Be sure to add the garnishes to the individual soup bowls, not to the soup pot. Here are some examples:

Add cheesy croutons to tomato bisque.
Sear scallops or […]

Stew season is here, so I am celebrating cold weather with my favorite warm-up: a slow-cooked beef stew flavored with sweet raisins and honey and sour balsamic vinegar.
Beef with Agrodolce Sauce
2 tablespoons olive oil
2 pounds chuck roast or beef short ribs
1 onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
1 tablespoon flour
2 tablespoons tomato paste
1 […]

Lots of recipes call for topping with breadcrumbs. For many us, breadcrumbs are an afterthought and we grab the nearest cardboard box. Bread from a box usually tastes just like cardboard. But breadcrumbs can add more than just crunch; they can add a lot of flavor.
Good breadcrumbs come from good bread. Just like the rule […]

Yesterday, a customer called to ask how much flour she should add to canned apples to make apple pie filling. There is a better way. Here are some tips to make a scrumptious apple pie:
1. Choose a fresh apple that is good for baking. I like jonathons, jonagolds, or macintosh.
2. Do not overfill the pie […]

When I was growing up, fresh asparagus was a special treat whose spring arrival was much anticipated. We only were able to eat asparagus a couple of times a year. The rareness of asparagus was part of its allure. I once hosted an all-asparagus dinner party, featuring that delicious vegetable in every course.
Then asparagus became […]

Fresh, sweet corn is so delicious and versatile in cooking — soups, salads, sauces, side dishes, even desserts are irresistable when made with corn. But good corn can be difficult to find. Corn is usually sold naked in supermarkets. Ears of corn need their protective husks; removing the husk shortens the lifespan of the sugars […]

Feast Magazine has a great article about a wonderful couple, Bob and Barb Mepham of Bob’s Seafood. Kitchen Conservatory purchases all of its fish and seafood from Bob’s Seafood. One of our most popular classes is A Day in the Kitchen: Fish and Seafood, which starts at the fish counter at Bob’s Seafood. This cooking […]

Shrimp, which used to be a delicacy, is now ubiquitous. Frozen shrimp, already peeled and deveined, but with the tail left on, is readily available and used by home cooks and restaurant chefs alike. “P-and-D” shrimp is super-easy to use and requires virtually no prep work other than defrosting and cooking. It is a rare […]

Joyce writes, “Favorite recipe - and maybe even the easiest. This is a perfect condiment - Tomato Chutney!!”
Everyone loves the tomato chutney recipe, which comes from chef Brenda Vanden Bos, a former manager and teacher at Kitchen Conservatory who moved to New York. Christie Maggi calls tomato chutney “crack cocaine” because it is so […]

Ray writes, “The soubise. I love it!” The recipe for this French-style risotto is here: Soubise.
Betsy writes, “Mine is from the Novel Cuisine class with Appetite for America: the cauliflower recipe from the chefs at Union Station. It’s the go-to dish for potlucks. Everyone raves about it!” Thanks, Betsy, here it is:
St. Louis […]