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Soup Kitchen: Moroccan MinestroneDomenica Marchetti is a food writer, recipe developer and cooking teacher who specializes in seasonal Italian home cooking and the author of The Glorious Soups and Stews of Italy. Visit her website at www.domenicacooks.com. You can find more of her recipes here. I have only been to Morocco by wa... |
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The Cookthink Questionnaire: Amanda McClementsAmanda McClements is a Washington, D.C.-based freelance food writer and the blogger behind Metrocurean. Sweet or salty? Salty, all day, every day. Can you pickle your insides? Which ingredient(s) do you use most? Pork, mostly bacon and sausage. Garlic would be a close second. When I read a recip... |
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Happy Memorial Day!Whether you’re firing up the grill, having a picnic or just planning to kick back and spend the day drinking, Cookthink wishes those lucky enough to take the holiday a happy Memorial Day! ... |
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What Exactly Are Herbes De Provence?Long before commercial production of Herbes de Provence began in the 1970s, this versatile aromatic mix was popular with Provençal grandmothers, who crushed it between their fingers before using it to add complex herbal flavor to roast chicken, marinated meats, soups and vegetable dishes.... |
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Sweet Or Salty?The first question we ask in our weekly Cookthink Questionnaire is “Sweet or salty?” And while there are certain unequivocal adherents to one or the other camp, the answer we most hear is “both,” usually followed by “at the same time.” I do think that most peo... |
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Clotilde’s Radish Leaf PestoI am always looking for ways to make use of what some may consider scraps. So when the blue-eyed boy at the farmers market asks if I want the greens cut off my leeks or spring onions, I always wince at the thought that those flavorful green bits will come to naught. A pang of self-congratulation... |
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