Change the way you cook an onion (and anything else cooked with it), and change the taste of your dish. Slow sautéing converts eye-stinging onions to a sweet, creamy foundation. However, the fast brown makes onions taste bold and meat-like with little sweetness.
Which chicken broth should I use? This is maybe our most constant question from listeners. I lined up a gathering of nationally available brands found in most supermarkets and went to work with the can opener and a flight of saucepans.
When it comes to tomatoes, I can't hold back. I love them and I taste nearly every one I can find (at least every promising one), be they fresh or canned. It's always a-kid-on-Christmas-morning moment.
Lynne Rossetto Kasper invites you into her kitchen with the third installment of her e-book series. This issue, Italian Holidays, is a full-fledged Italian-inspired menu that can get you from Thanksgiving to the New Year.
Schmaltz can be made with any amount of skin and fat. The butcher or farmer you buy your chicken from will often save skin and fat for you on request. If you like to make chicken soup, save all the skin and fat before you put the bird in the pot.