Tag Archives: cooking basics

How to Roast a Chicken

Most of you are probably planning to roast a turkey for Thanksgiving, but here’s an option for a smaller gathering: roast chicken. The technique for making a roast chicken and a roast turkey are the same. I love roast chicken, and it’s … Continue reading

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How to Calibrate a Thermometer

Calibrating your thermometer is one of the most important things you can do in preparation for cooking your Thanksgiving turkey. Why? If your thermometer isn’t calibrated you won’t get an accurate measurement of the internal temperature of the turkey as it … Continue reading

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How to Make a Basic Vinaigrette

A basic vinaigrette is an oil and vinegar dressing for salads. Above is a photo of just some of the ingredients from my pantry and fridge that I have on hand to make vinaigrette salad dressings. The possible flavor variations … Continue reading

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Simple Baked Winter Squash

This one is for Ronda. Nothing could be simpler than this recipe for baked winter squash. I used carnival, also called dumpling squash recently. (It’s the yellow and green squash on the upper left corner in the photo above.) I … Continue reading

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No-Cook Tomato Sauce for Pasta

Here we are, deep into tomato season. It is HOT here in the Washington, DC area; temperatures in the 90s are predicted for later today with high humidity. It’s not a day to spend a lot of time inside cooking, … Continue reading

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Storing Parsley and Other Fresh Herbs

Fresh parsley is a living thing, so I store it and other fresh, leafy herbs as I do fresh flowers. It’s best to have your fresh parsley washed and thoroughly dried before chopping it. Tweet

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Apples for Baking

I’m not very focused on baking, so when I want to bake something with apples I find myself in a quandary, as I don’t know which are the best for baking. In my experience, some apples are reduced to mush … Continue reading

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Roast Turkey

It’s that time of year again, and the big question is: how does one roast a turkey? Well, I’ve tried numerous methods, and this is the one I’ve settled on. It’s from the now defunct Gourmet magazine. In the original article, … Continue reading

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Store-Bought Stock or Broth

In a perfect world, I would always have freshly made stock on hand in my fridge. But in reality I sometimes run out of fresh stock, and so I keep a variety of fill-ins of commercially available products. Here are … Continue reading

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Homemade Chicken Stock

A good stock is a wonderful thing. It provides a lovely foundation and a flavorful, savory enrichment for dishes. On its own, properly seasoned, it forms the basis of delicious soups. I use a lot of stock in my cooking … Continue reading

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