The Basics: Risotto

Alright, did you make the stock from last week? Nicceeee. If not, there’s still time!  As promised,  you’re about to take your skills up a level.  Now you’re ready to make a risotto from scratch. I used to watch Chopped,  Hell’s Kitchen, and other shows and idolize risotto. Clearly it was the pinnacle of kitchen…

The Basics: Stock

This week, I’m going to walk you through The Basics of another high-yield skill: making stocks. There’s a good chance you’ve got the message by now: don’t waste food! Everything from bones, herb stems– and even onion skins can give you an awesome base for the next meal. Even better– you can freeze it until…

The Basics: Tomato Sauce

In honor of the second session of Breaking Bread (instagram: @breakingbread.acf) on pasta sauce, I’m going to take you through the basics. You really don’t need much; you just layer fresh- (or preferably canned) tomatoes with herbs, spices, olive oil…and alcohol. Let it simmer until an insanely good sauce comes together. This is just a template!…

The Basics: Pickling

It’s a technique that sounds waaaay harder than it actually is. Even though we’re usually thinking of the cucumber version when we say “pickles”, you can make a pickle out  of almost anything. It’s a really old fashioned way to preserve food that it definitely useful now with the current state of the world. You’ll…

The Basics: Knife Skills

As promised after the survey, I’m going to pass on more of the little things I’ve learned since I started CM. You guys gave me a few interesting ideas, so I decided to start a new section on the blog called “The Basics”. I’m aiming to add a new topic every month in place of…