fresh peas from the garden

fresh garlic

Cheesecake and custard instruction

The culinary book club, “Novel Cuisine,” met this afternoon for an enjoyable feast and discussion. The chosen book, “The Perfectionist,” had some admirers and others who said that reading it was “like eating dry toast.” The cooking part of the class did not include dry toast, but a tasting of French food in the early […]

Do you really need another kitchen tool? Yes, when the new tool dramatically eases a kitchen job. Mario Batali’s Mozzarella Slicer is so much more than a tool for making salad caprese. Essentially the slicer is an oversized egg slicer with wire cutters, so it can also make a lot of egg salad in a […]

Marla Scissors

I feel overwhelmed by all the food choices available. What would you like to eat tonight? A little bit of everything, I answer! Food is so delicious. So how do we narrow our myriad of choices available in the supermarket and create a perfect meal? I have two answers: 1. Eat out of the refrigerator. […]

All cooks want to make food that is full of flavor. Do not add water, because water does not add flavor. When a recipe calls for water, substitute stock (chicken, beef, or fish) or wine or other flavorful liquids. Stock is the foundation of cooking, because it is necessary in soup, sauces, and so many […]

Wed, May 9, 2007

Kitchen Conservatory’s Anne Cori will be cooking on TV. Set your recorder for Show Me St. Louis on Channel 5 on Monday, May 7 at 3 pm. She will demonstrate a lovely salad for Mother’s Day. Spinach Salad with Poached Eggs fresh spinach, washed and dried pancetta or bacon, chopped, cooked until crisp, and drained […]