To make a proper pot of stew, beef bourguignon, roast chicken, chowder, bouillabaisse, coq au vin, cassoulet, or just about anything braised, slow-roasted or simmered, you’ll need to use the best and freshest ingredients you can get your hands on… but to make it out of this world, you’ll also need the proper cookware, and that’s where Le Creuset comes into play.

Le Creuset’s enameled cast-iron, round French oven is probably one of my best investments in cookware as I’ve already seen profitable returns in the form of countless [...]

checklist: le creuset is a post from: Cookinghow.com

If my kitchen were a battlefield (and sometimes it can be when I’m cooking for a crowd), then the knives would be my swords, the spatula my other weapon for mass destruction, and the splatter screen my shield of armor. The splatter screen’s fine mesh combats grease splatters and even erupting bolognese sauce, protecting the stove, kitchens walls, and most importantly, me! Those of you who’ve fried up bacon, pork chops, fish & chips, or seared meat know that what a messy and painful experience it [...]

special ops: splatter screen is a post from: Cookinghow.com

If ever there was a spice that Chef Caals absolutely could not live without, it would be his dearest piment d’Espelette. Just about every one of his dishes got a pinch (or two) of it and every time, Chef would ask us, Pourquoi pas? “Why not?” Being that he was trained by Master Chef Alain Ducasse we had very little doubt that he knew what he was doing. And naturally, of course, once we tasted his food, whatever doubt we had disappeared faster than [...]

food finds: piment d’Espelette is a post from: Cookinghow.com

Once you’ve had homemade tomato sauce, there’s just no turning back. Jarred tomatoes sauces like Ragu and Prego will never be able to measure up =P Standing in the pasta aisle at the supermarket, with those crystal clear glass jars filled with pre-made sauce glaring back at you, you might just be tempted by their convenience, but only for a second. Because after that one second, that unbeatable taste of homemade pasta sauce… the rich, bold tomato flavor, personalized with your own selection of fresh [...]

food finds: san marzano tomatoes is a post from: Cookinghow.com

With a bucket full of salt and a handful of spices you can turn any meat into deliciously cured meat and pancetta is surely no exception. Similar to bacon, Italian pancetta is made from salt-cured pork belly, but it’s usually rolled up like a jelly roll and left to dry unsmoked. Sliced thin and pan-fried to a crisp, pancetta adds extreme flavor to just about anything, especially pasta sauces. Mixed into stuffing, topped on a gourmet slider, or tossed into macaroni & cheese… the possibilities [...]

food finds: pancetta is a post from: Cookinghow.com

Before I decided to go to culinary school in Paris, I worked for a defense company, where I sat in front of the computer all day either in my office or down in the basement labs, which I always lovingly refer to as the dungeons. Needless to say, life wasn’t exactly all sunshine, lollipops, and rainbows, but there was something at work that always brought a smile to my face… my darling, little Bodum Chambord 12-ounce Coffee Press =) It brews a deliciously smooth cup of [...]

eye candy: bodum is a post from: Cookinghow.com

Trader Joe’s is definitely the place to go to try out new wines since their bottles are so reasonably priced and they always have a great selection on hand! They’re also the exclusive distributor of Charles Shaw brand of “extreme value” wines, which include Cabernet Sauvignon, Merlot, Shiraz, Sauvignon Blanc, Chardonnay, and White Zinfandel. Since these wines sell for a mere $1.99 at TJ’s across California, they’ve been dubbed the ‘Two Buck Chuck’. Quite suitable, don’t you think? They’re great if you’re really on [...]

food finds: wines @ tj’s is a post from: Cookinghow.com

Oh, how can I express my love and devotion for this pure, flaky sea salt? It’s nearly impossible to put into words, but the late, great Pablo Naruda somehow managed to depict these feelings beautifully in his ‘Ode to Salt’:

This salt in the salt cellar I once saw in the salt mines. I know you won’t believe me, but it sings, salt sings, the skin of the salt mines, sings with a mouth smothered by the earth.

….

favorite things: maldon salt is a post from: Cookinghow.com

Up until last year, the only chef’s knife I used was my mom’s old cleaver that I took from home when I left for college. I can’t imagine how long that cleaver has been in the family, but it has definitely been around for at least two generations. I sharpen it every couple months and it’s still versatile enough to slice tomatoes and cut through cartilage. It even doubles as a scraper to transfer chopped vegetables from the cutting board to the pan.

I [...]

checklist: global chef’s knife is a post from: Cookinghow.com

Whenever a recipe calls for a lined baking sheet, I always turn to my trusty Silpat. It turns any pan into a non-stick surface without having to be greased down. Made in France by Demarle, these fiberglass-silicone baking mats are used by professional pastry chefs everywhere to make anything from cakes, cookies, and breads, to candy, like super sticky, yummy, salted caramels =) Back in culinary school, we brought them out to help us pull sugar since they can withstand ultra high temperatures… up to [...]

checklist: silpat is a post from: Cookinghow.com