Archive for July 2008
Cooking with Mary, How to Cut Chicken.
Ask Mary: Asparagus Types
Dear Mary,Which do you like better? Fat or skinny asparagus?Paul I actually like them both equally. It really depends on what I am cooking. For instance, if I am grilling…
Read MoreProsciutto Prep Gone Awry
I have an Italian for a husband, and anyone who is Italian – or is married to one –knows that prosciutto falls into its own food group. One Saturday, when…
Read MoreWhat I Cooked Today… A Typical Spanish Salad
Spanish Salad with White AsparagusIngredients: 1 head of iceberg lettuce chopped 1 carrot shredded 1 can of white beans (drained and rinsed) ¼ red onion shaved 4 white asparagus marinated…
Read MoreTuesday: Ingredient of the Day- White Asparagus
It was such a dream to walk around Spain, France and Italy and see these amazing asparagus varieties. First of all, the size was uncanny. They can literally be a…
Read MoreCooking with Mary, How to Grill Asparagus
“Meat” Me in Greece…
Cooking in today’s world, we have gotten use to the idea of meat coming in a nice container covered in plastic with a pad at the bottom of the container…
Read MoreAsk Mary: Steak Cuts
Mary,What is the best cut of steak? I am always unsure of what I should buy.Thanks, Dana I prefer a T-bone. It contains parts of the filet (the smaller side)…
Read MoreWhat I Cooked Today… Chicken with Fine Herbs
Chicken with Fine Herbs Ingredients: 1 whole chicken½ stick softened butter1 tbsp kosher salta couple of cranks of fresh cracked pepper Directions: I have done a lot of chicken recipes…
Read MoreIngredient of the Day: Fine Herbs
Parsley, chives, tarragon, and chervil… A beautiful mixture of herbs used fresh or dried. Their flavor is released throughout the cooking process, and the longer it cooks, the more intense…
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