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This week, I make a very quick omelet for dinner, along with the simplest of all side salads–just pick a good tasty green, and let that do all the work for you. The omelet filling is only a suggestion–it’s really up to you. (PS: Episode 8 was a video; you can see it here.)
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This week, I demonstrate the relative ease with which you can make this takeout staple for your own sweet self. Absolutely no wok required! The shopping list might look a little daunting, but all the odd stuff will keep in your pantry a very long time, so whenever you have a pad thai craving, you just have to pick up the few fresh ingredients. The cucumber salad on the side is cool and refreshing, and just generally good to know.
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This week, I read through a recipe a friend brought me. She had eaten the dish and gotten the recipe, but it seemed very complicated. In this episode, I go through line by line to see where shortcuts can be taken, then compare it with another bread pudding recipe to show how the techniques differ–and which one is better for home cooks.
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This week, I make a hearty dinner of Arroz con Pollo–saffron rice with chicken–with a crunchy fennel salad on the side. And there’s time to make dessert: an eggy, fruity clafoutis with raspberries.
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This week: Just in time for (Greek) Easter, esteemed egg expert Peter (er, my husband) cooks the perfect hard-boiled egg in real time. Use this episode as your own egg timer at home!
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This week, I talk about the differences in three overlapping terms used frequently in recipes, and discuss what exactly you should do when a recipe says to brown, saute or caramelize something.
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It’s a full decade since I first made this podcast, but the lessons all still hold true, so I’m rerunning the old episodes as is. I just added a short preamble to the first full episode (replacing my slightly ranty original episode 1). The premise: cooking a weeknight meal in about an hour. Ideally, you’ll cook along and learn a bit about how to work more efficiently and creatively in the kitchen.
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