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Tip of the Day

Lamb Steaks: The Overlooked Cut of Meat

lamb steak

Gorgeous lamb steaks are all I need to get my mind racing about the multitude of ways I can serve them up, but they do seem rare to find, perhaps because they’re not often requested by customers.  All you have to do is ask your butcher ahead of time and it shouldn’t be a problem for him to cut and ... Read More »

Quick Tip: How to Cook a Pot Roast

How to Cook a Pot Roast

To make a pot roast, you will need a boneless cut of beef that’s commonly referred to as chuck roast, pot roast (top blade) or rump roast. Approximately 5 pounds will make a nice roast and serve 6-8 people (thinly sliced). I like to cook it slowly with vegetables like carrots, onions and potatoes in a Dutch oven, as this braising method is great ... Read More »

How to Prevent Food From Sticking to a Pan

salt the pan

If you don’t own a non-stick pan, you don’t have to go out and buy one to prevent food from sticking to it. You can make any sort of stainless steel pan non-stick by covering the surface with salt (preferably a coarse salt) then proceeding with your cooking fat, then then the items you want to sauté.  Just use the ... Read More »

How to Reduce the Pungency of Red Onions

soaking onions in water

If you’re anything like me, you don’t mind onions in your salads or even sandwiches, in fact you actually like them very much. Problem is, they can be awfully pungent. I make lots of salads with red onions (there’s even a Sicilian orange and red onion salad that’s one of my absolute favorites), however, when I serve them I notice ... Read More »

Should You Only Use a Wooden Spoon to Make Tomato Sauce?

wood spoon for sauce

It may seem like a strange question, but for serious pasta lovers, or tomato sauce lovers, it’s taken pretty seriously.  Whether it’s just an old wives tale or not, there are many folks who say there is scientific truth to the fact that a metal spoon will impart a metallic taste to the sauce due to the acidity in the ... Read More »

Roast the Flesh of Pumpkin and Squash with their Seeds

cook flesh with seeds

You know that messy clump of flesh that you pull out with the seeds of pumpkins and other squash? Why bother yourself trying to pull it apart from the seeds? That’s time-intensive and messier than simply pulling it all out together and throwing it on a baking sheet where it can all bake and roast together. It’s all edible, after ... Read More »

Use an Oil Spray to Prep Pumpkin Seeds for Baking

spray pumpkin seeds

No more fuss over how much oil to use when spraying pumpkin or other squash seeds with oil when it’s time to roast them in the oven. Use an oil sprayer (found at most home goods stores like TJ Maxx, Home Goods or Bed Bath & Beyond) and it takes a lot of the mess and guessing out of the ... Read More »

How to Prep Chestnuts for Baking or Sautéeing

soak chestnuts in water

This helps the chestnuts’ hard outer shell soften up a bit, making it easier to cut an “x” over the top (a.k.a. “scoring”), which opens up the meat of the chestnut. The hard outer shell would be even more difficult to open up after cooking or baking, so the scoring process gives you a leg up on breaking them open ... Read More »

Quick Tip on How to Make a Great Frittata

Add butter to the batter

Yes, it’s true. Butter does make everythign better. Of course, in moderation, and when you use the real thing. Add butter to the batter of any of your favorite frittata or omelette recipes and you’ll be amazed at how easily the egg batter cooks on the stove top or in the oven, without needing additional fat or oil to cook ... Read More »

Got Leftovers from Eid? Freeze These Things Now.

cooking with seasonal produce

I know some people are particular are about leftovers and prefer only freshly-made food, but let’s get a reality check. That doesn’t work for most people who need to get back to work and get on with everyday life and don’t have the time or energy to continue the charade of menu planning, shopping and cooking- especially after hosting a ... Read More »