It doesn't matter where we were. It wasn't the restaurant or the server or the menu that was at fault. The calendar did it. February 14 to be exact. It was a decade or so ago and my husband and I had gone out to a restaurant we'd been to [...]
You may have heard this reflection before: that stocks are so integral to cooking, the French use the word fond, meaning "foundation," for most stocks used in the kitchen. Fond de veau (veal), fond de volaille (poultry), fond de boeuf (beef). They're the base for countless recipes, including soups, stews, [...]
So, I survived as a first-time webinar speaker earlier this month! I'd been an attendee on many in recent years, but this was my first time as presenter and I was a bit nervous about coming across polished and full of useful information. It helped, though, that the topic was [...]