It’s quite simply a higher standard of cookware! Having originated in 1920’s France, they’ve been crafting truly beautiful pots, pans, utensils and more for over a century now. That’s a long time to cement your reputation as the best and brightest.
While they’re made from the same material, porcelain bowls and plates, casseroles, skillets, and Dutch ovens are not created equal. Some of them are safe to use in the oven; others can’t always withstand its high heat.
As a porcelain owner, here’s how to know which is which.
If you’ve tried to make your own salsa at home, then you’ll probably have noticed it often ends up far too watery. Store-bought and restaurant quality salsa is usually yummy and thick, but that’s not as easy to achieve when you’re making it yourself at home.
Typically, the reason for this is in the ingredients you used to make it. The most common reason behind homemade salsa that turns out watery is your choice of tomatoes.
Whether you’re trying to thicken up a luscious leek and cider sauce, reduce a tongue-tastic red wine jus, or make a rich and robust gravy, the absolute best way to do it is to go lidless. That’s right, friends. Pop your tops!
Parchment paper is used quite often in the kitchen, especially if you’re baking. Its non-stick and humidity resistance make it ideal for covering your baking tray before you lay down the food that needs to be baked or cooked, and it’s super-easy to work with and dispose of.
But have you found yourself asking which side goes up? It’s not like it comes with instructions to help you out, so how are you supposed to figure it out…
This Tuscan bread and tomato soup—known throughout Italy as pappa al pomodoro—is a poor man’s dish that doesn’t require any in-season ingredients and can be enjoyed at any time of the year.
Pizza Marinara, also known as pizza alla marinara, is a traditional Neapolitan-style pizza.
In its simplest form, this pizza is prepared with chunky San Marzano tomato sauce, Mediterranean sea salt flakes, extra virgin olive oil, and freshly-cracked black pepper.
I recently found a jar of Filippo Berio Sun-Dried Tomato Pesto at my local grocery store, and I was excited to try it. After cooking egg tagliatelle in a pot of generously salted water and saucing them with it that night, I tasted the pasta dish.
Here’s how I found it (along with a few other things you need to know about this jarred red pesto sauce).
You stopped by to read this, so I’m going to make two bets. First, you own a cast iron skillet, grill pan, or Dutch oven. Second, you want to learn about the best oils for cooking with it.
Too few TV chefs, cookbook authors, and food bloggers talk about the importance of selecting cooking oils. This often baffles me, as the wrong choice of oil can affect how your food tastes and make it unhealthy.