by Mary Sacks
Using a scoop for cooking can be a trial and error experience. Disher scoop sizes are based upon the number of level
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by Mary Sacks
It's easier than you think. Cooking eggs are all in the timing. So, get out your timer. Follow these simple steps for making the
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by Mary Sacks
Is it sauce or gravy? This is an argument in which I refuse to participate.
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by Mary Sacks
While most eggplants these days are bred to be less bitter, every once in a while you
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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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