Every now and then, a health-conscious friend will ask me if cold-pressed olive oil is a better choice than other oils in the store.
My short answer is always “yes.” If you’re here because you found yourself asking the same question, there’s a pretty good chance you’re already cooking with it.
Confused? Let me help.
Many home cooks say they don’t wash their hands after handling raw bacon because it’s cured. But should they be doing so?
That’s precisely what I’m about to help you answer in today’s blog post. Here are all the facts you need to know on the topic.
You might be surprised to learn that many people don’t after they’ve handled raw poultry and the surfaces that have come into contact with it.
Cooking is a great way to show love to your family and friends. As a home cook, you’re also responsible for protecting yourself and your household from food-borne illness.
When I popped open a carton of eggs to make breakfast this morning, I saw that a few of them had wrinkled shells.
I hadn’t seen eggs like these before, and I wasn’t sure if they were safe to eat. So I did what I usually do in cases like these: I went online and did some research.
Red pesto is a classic Italian sauce that’s been around for hundreds of years. Some even say it has predecessors that go back as far as ancient Rome.
Traditionally, it’s made by hand-crushing sun-dried tomatoes, roasted red peppers, fresh basil leaves, garlic, pine nuts, Parmigiano-Reggiano cheese, extra virgin olive oil, and Mediterranean sea salt with a pestle and mortar.
Pesto is an Italian uncooked cold sauce traditionally made with garlic, fresh basil leaves, extra virgin olive oil, pine nuts, Parmigiano-Reggiano cheese, and sea salt.
The original recipe for pesto comes from Liguria, a beautiful region in northwestern Italy also known as “the Italian Riviera” thanks to its dramatic coastline along the Mediterranean Sea.
The salt you and I eat today tastes nothing like what our great grandfathers and grandmothers ate. Back then, salt was harvested naturally and consumed pure—free from additives and without excess processing.
Much of the artisan traditions of salt-making have been replaced by mass-production techniques that yield subpar salt at a fat profit margin through cheap labor and corner-cutting. And many of the companies that once prided themselves in making the best salt have disappeared into history.
Happily, a few of these companies still stand. In this post, I’m going to tell you about one of them called Maldon, which makes sea salt flakes so tender, they taste like the sea and melt in your mouth like snow.
Soup is an excellent meal for any time of the year. It’s hearty, filling, and full of flavor.
It turns out many people are wondering if they can eat canned soup cold, so I decided to answer that question in a blog post. If you’re one of them, keep on reading.
When you’re craving homemade pizza but don’t want to make dough from scratch, you can save yourself the mess of mixing and kneading by buying frozen pizza dough from the store.
Should you let it rise before baking?
The labels on most frozen doughs are surprisingly vague about this. I guess most brands haven’t thought about what happens after you’ve taken their products off the freezer shelves.
