Basil Chiffonade

Basil Chiffonade

This chopping method, which results in long ribbons of herbs, sounds really fancy (because it's French) but it actually couldn't be any easier. Its a great way to top on omelettes or bruschetta, incorporate into a cocktail, or mix with your favorite pasta dish.

Immersion Blenders

Immersion Blenders

My first few years of really getting into cooking, I came across a number of great recipes that I passed over because they utilized an immersion blender. But during my first round of Whole30, with the promise of homemade aioli, dressings and soups without dirtying my giant food processor every 5 minutes (I'm lazy, sue me), I finally caved. I'm so glad I did. 

The Magic of Cream of Tartar

The Magic of Cream of Tartar

Cream of Tartar is one of those items that I have glossed over when reading an ingredients list, as if I know exactly what it is. Flour, sugar, starch, vanilla: self explanatory. Cream of tartar: well, I'm not so sure. What exactly is this substance that magically stabilizes egg white and whipped cream?

Keeping Tomatoes Fresh

Keeping Tomatoes Fresh

Tomatoes are a staple around my house, especially during the summer, and the fresher the better. They're great for quick batches of bruschetta, caprese, or topped with an egg or olive oil and some seasoning. Here are a few tips for keeping your tomatoes fresher for longer.

Cleaning Cast Iron

Cleaning Cast Iron

If you are unfamiliar with cast iron, the cleaning process can seem daunting. How are you supposed to get those darned charred bits out of there without soap? Ive been using cast iron for quite a few years now, and now that they're well seasoned, they're the easiest pans to get spick and span.