An important factor in being a good cook is to understand how to properly measure ingredients. With many recipes, the correct measurement of ingredients can either make or break a recipe. This is especially true in baking where every tiny teaspoon counts!
There was a time when cookbooks did not use terms like teaspoon, tablespoon or cup. Instead, they used phrases like "nice leg of spring lamb" or a "handful" of beans. Sometimes,... Read More
Cook in bulk. Life is hectic, and the last thing you want to do after a long day of work is slave over a hot stove. Designate Sunday as the day you prepare a week's worth of food. Cook stews, soups and casseroles in batch. Then during the week simply warm up the dishes, and you'll have dinner on the table in no time. Also, an added convenience is that you can freeze these meals for a later date. By cooking ahead of time, you'll take... Read More