by nancyW | Jan 9, 2009 | Entrees, Brunch and Lunch, Friday Four
010109 – 20 Minute Penne Puttanesca
by nancyW | Jan 9, 2009 | Taste and Savor
I receive lots of questions about eating “Organic” when I teach cooking classes. I thought I would give you a quick run down of some of the things you may want to think about when choosing groceries. First of all some quick definitions:Organic: In the...
by nancyW | Jan 9, 2009 | Friday Four
010109 – 20 Minute Penne Puttanesca
by nancyW | Jan 2, 2009 | Friday Four
Friday Four – Thai Coconut Shrimp Soup
by nancyW | Dec 19, 2008 | Entrees, Brunch and Lunch, Taste and Savor
I had lunch with a friend the other day, who told me she had just discovered brining. Brining is a cooking method that uses aromatic spices and salt to flavor meat and encourage moisture retention. In other words, the science of salt allows the turkey, (even the white...
