In the recently updated U.S. Dietary Guidlines, adults are urged to eat at least three servings of whole-grain foods. Here are some ideas as to how to add this in to your meals.
Read more »

Classic quenelles are little dumplings that usually contained finely minced fish, meat or vegetables bound with egg then formed into small balls and poached in broth or stock.
Read more »

Need a quick dessert? Puree strawberries, raspberries or peaches with a little sugar in a food processor or electric blender. Swirl into whipped cream to use as a topping on leftover pound cake, pie or cheesecake.

If you like experimenting with flavors, why not make a few batches of seasoned salt to keep in your pantry.
Read more »

I love the smell of spices like cinnamon, nutmeg and cloves. They are usually used in baked goods, but I’ve been experimenting with other uses.
Read more »

Since I’m almost as old as dirt, I thought everyone knew how to set a table for dinner. One of my nieces (24 years old) recently called me in a panic. She was having a real sit-down dinner party and wanted to know on what side of the plate to put the forks!
Read more »

Though the texture of fresh truffles is unmistakable in dishes, if you cannot find or afford whole truffles, a small amount of truffle oil can often provide a nice truffle flavor at a fraction of the cost. Look for truffle oil in upscale gourmet shops or through mail order at places such as Dean and Deluca (NYC) or Williams-Sonoma. A small bottle will still be expensive, but if kept refrigerated it will last for up to 4 months, and is delicious drizzled over simple pasta, rice, or potato dishes.

A bouquet garni is a bundle of herbs that is tied together or placed inside a small cheesecloth bag, used to flavor soups, stews and broths. The classic combination is parsley, bay leaves and thyme, but some cooks will also include whole peppercorns and sometimes other herbs, depending on the application and the flavors of the dish they are preparing. The herbs are tied or bagged together so that they might easily be lifted out of the prepared dish before serving.

Everyone has his or her own method of hard-boiling eggs - and that’s just fine. As with many kitchen tasks, there is not just one “correct” way.
Read more »

There are several important considerations to take into account when making pie crust. First, the butter or shortening should be very cold. Some people even freeze their butter before beginning to work it into the flour. This way, the heat of your hands will not melt the butter.
Read more »