Articles related to "Mirepoix"

Mirepoix is a simple combination of onion, carrot and celery that is used in nearly every traditional French stew and many other dishes.

From chicken noodle soup to a rich marsala sauce, chicken stock is both versatile and indispensible to the professional chef.

Full of beta-carotene and Fall flavor, this delicious squash and bean soup is easy to prepare and can be frozen and enjoyed on a busy night when you need it most!

Cajun and Creole cooking are often confused, or thought of as a single style.

Simple carrot soup that can be made quickly, with ingredients you're likely to have on hand. I give tips for gussying it up and slimming it down. Either way, it's great.

Faison to Oeufs, potentially confusing French terminology crops up, not only in menus and recipes for French cuisine, but in derivative cuisines around the world.

Fennel is known for its aniseed flavour and its celery-like texture, but its versatility and its nutritional value are what make it such an ideal vegetable.

Referred to by the French as fonds de cuisine or "the foundations of cooking", stocks are the basic building blocks of any professional kitchen.

Firmly ensconced on the European scene, the verrine has made headway in other parts of the world but has a long way to go before it achieves full acceptance.

Time Honored Prime Rib Gets the Warm Touch of the Sunny Caribbean with a Jerk Seasoning Rub, Sweet Potatoes and Horseradish Au Jus.

Gumbo - symbolic dish of New Orleans. Borrowing from African, Choctaw, Creole and Cajun cultures, gumbo is part of a seductive and charming cuisine and city.

Sweet corn on the cob is everywhere now. Buy local corn for peak flavor. Dress it up with Southwest composed butter or zip it off the cob for seasonal, one-dish dinners.

Peter Hertzmann demystifies how to properly slice, dice, cut and peel a host of foods without cutting yourself. Learn how the pros do the job!

They may contain foie gras, gold sprinkles and caviar but many of the world's most expensive foods are ironically dressed up fast food favourites.

A reader asks: what is Chadon Beni? Another wants to know about jerk sauce. What roles do achiote and culantro play in Caribbean recipes we are beginning to love?

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