by Mary Sacks
This is a very basic recipe. I’ve made a lot of this over the last few years. Check out
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by Mary Sacks
There may be some science in this procedure, but making stock is more of an
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by Mary Sacks
It's really common sense cooking. Pasta salad has a 3-5 day lifespan. Maybe.
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by Mary Sacks
How to handle pasta salad so it turns out right. The Five Rules of Pasta Salad. Choose dried, not fresh pasta.
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by Mary Sacks
What is the difference? Actually, a lot! OK, maybe not a whole lot—oil that is. The object of sautéing foods is to produce a
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by Mary Sacks
When it comes to convenience, hands down, canned beans is the winner.
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by Mary Sacks
This is a great skill to add to your repertoire of culinary talents. We are sharing a video from Sandy at
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by Mary Sacks
A little history. Unless you are growing your own leeks, the chances are they have been imported.
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by Mary Sacks
Browning usually results from oxidation caused by exposure to air when the leaves have been bruised or cut.
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by Mary Sacks
I just heard an ad for a local market that boasted “our fish is always fresh, never frozen.” Hmmm, I thought, even Mr.
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by Mary Sacks
Cleaning greens is a big deal. Cooked foods are exposed to a high temperature that kills off bacteria; therefore uncooked
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by Mary Sacks
Chicken Soup is probably the most uncomplicated item in cooking. All you need is six ingredients;
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