Author: graphinex

If you had to chisel your eggs out of your old nonstick pan last Sunday morning, you need a new one. I recommend you consider replacing it with a so-called restaurant pan rather than the big-buck All-Clad or Le Creuset ones that glisten on the shelves at Williams Sonoma and Sur La Table. All of …

Grilled Cheese Sandwich: Start with good bread, artisanal sourdough works well; dress one side each with a light coat of mayo; shred the cheddar cheese for a far better melt and softer bite; pile the cheese onto one slice, close with the other to make the sandwich. Melt a scant tablespoon of butter in a …

It’s summer, and patio dinners and park picnics are coming. What should be said about food safety to this audience of seasoned home cooks? The first two of three bottom lines are that bacteria need time and temperature to grow and give off toxins. Keep these numbers in mind: The “danger zone” wherein bacteria grow …

OK, you haven’t bought a cookbook in years. But what about the grandkid who cooks well and has you over for dinner, or doesn’t cook well and has you over for dinner? One deserves an award, the other needs help. Here’s the fix . . . Chef Samin Nosrat published her cookbook Salt Fat Acid …

To my knowledge, none of the resident kitchens at Falcons Landing have gas. They are either electric or induction. Pros and serious home cooks overwhelmingly favor gas because the burner flame can be adjusted with immediate effect. Not so on an electric burner where a power knob change has no immediate effect, as the burner …

Here is a better way to hard-boil eggs and cool and peel them: To hard boil: Place the eggs in a roomy saucepan and fill the pan with cold water to completely cover the eggs. Bring to a boil over high heat. Simmer for 30 seconds. Turn the heat off, cover, and let stand for …