By popular request, here is my recipe for a Caramelized Onion and Potato Flan. OK, really, in a comment on the article "Substitute for Gruyère Cheese", Cindy asked if I would post it. The recipe is based on one published in A Year of the Best: Seasonal Recipes From The Best of Bridge with Chef Vincent Parkinson. The KitchenSavvy version... Read more →

A quick and easy spread from my summer kitchen to yours: Tomato Tapenade ¾ c Sun Dried Tomatoes, packed in oil 1 pint Cherry or Grape Tomatoes (about 12 oz) 10-12 lg Basil Leaves, or more to taste 2 cloves Fresh Garlic 2 tbsp Extra Virgin Olive Oil ⅛ tsp Salt ¼ tsp Fresh Ground Black Pepper... Read more →

A while back, I wrote about the joy of new produce at the local farmer's market. With temperatures warming and snow melting, my mind wanders off to some of my favorite ways to use fresh produce. As I said in Spring Tastes: "... creamy soft new potatoes, so fresh you can taste the earth they were grown in. You hear about the terroir of... Read more →

Are Cream of Tartar and Tartar Sauce the same thing?--Helen Seeing this question made me think of a Before and After category puzzle on Wheel of Fortune where the answer is "Cream of Tartar Sauce." No, they are not the same thing. Cream of tartar is a dry white powder that is actually finely ground tartaric acid. The chemical name is... Read more →

In cooking, a la Grecque means "in the Greek style" and usually refers to food that is served in a sauce made of olive oil, lemon juice, and seasonings such as fennel, coriander, sage, or thyme. The following recipe is derived from one originally published by Jacques Pepin. I like this as a summer or fall salad, since it is best when made... Read more →

Hi, Can you tell me if the 2 : 1 : 1 ratio of onions to carrots to celery in a mirepoix is by weight or volume? Thank You.--Pat C Interesting question! The Culinary Institute of America gives a ratio of 8 ounces of chopped onions to 4 ounces each of chopped carrots and celery for a basic Mirepoix, so they are using a 2 : 1 : 1... Read more →

For most special occasions around our house, whether it's Christmas, a birthday or an anniversary, we have Eggs Benedict for breakfast. The recipe is pretty straightforward. Toast and butter English muffin halves, top with ham or Canadian bacon slices and a poached egg, and nap the whole thing with Hollandaise Sauce. That is... Read more →

Here's my problem. I love tzatziki but every time I make some, it ends up so runny you could almost drink it with a straw. It is too runny for dipping pita or vegetables in. How can I make it thicker? --Gail Tzatziki is a traditional Greek dish made by combining yogurt, crated cucumber and other ingredients. There are two things... Read more →

I love cooking with caramelized onions. They have a rich, complex flavor which is suited to many applications. They are the basis of dishes like classic French Onion Soup and and Pissaladiere. Caramelized onion can also be used stews and braises, in making bread and as a complement to meat. On a recent trip to France, we discovered a... Read more →

For years, I have heard of the technique of using frozen butter to make better biscuits. It's one of those ideas that you say to yourself, "I'll have to try that some day," but somehow you just never get around to it. By grating the frozen butter and then gently mixing it into the dry ingredients, you avoid having the butter soften to... Read more →