Cooking School

Homemade Vegetable Stock 101

by Aimee

Your response to my recent post on Homemade Substitutes for Grocery Staples was explosive, encouraging and thrilling. I’m excited that so many of you wish to move away from pre-packaged items and invest in making more pantry ingredients from scratch. As the comments showed, plenty of you are already on this journey. You are discovering [...]

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Cooking School

Demystifying Rubs and Sauces {Recipe: Lemon Pepper Grilling Rub}

by Kristen

Written by Kristen of Dine and Dish. Warm weather is finally here, which means it is time to get up close and personal with your grill. When it comes to grilling do you like plain chicken, fish and beef, or do you prefer to get a little spicy with your meat? If plain is your [...]

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Cooking School

How to Make Soup From Scratch

by kate

This is a guest post from Kate Tietje of Modern Alternative Mama. Welcome, Kate! Do you love soup? I do. It’s a delicious, simple meal that can be tailored to any season, and contain almost any flavors. There are even chilled soups and dessert soups. Most often, when people want to make soup, they go [...]

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Cooking School

Rich Pie Crust Recipe for Pi Day: A Tutorial

by Aimee

Today is ‘Pi Day’ or 3.14, a fun play on the date that a few of my (geek) Facebook readers pointed out last week. It just so happens that I’ve been meaning to share my fail-safe pie crust recipe, and so, propelled by a mathematical symbol and a calendar date, here it is! Everyone needs [...]

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Cooking School

Lessons Learned in Substitution and How I Served Sour Soup to a Chef

by Danny

During our honeymoon in Budapest, nearly nine years ago, Aimée and I became smitten with Hungarian cold cherry soup. It was sweet, yet tart, and smooth, smooth, smooth in texture. Some years later, I decided to recreate that memorable soup for my wife on a whim. I had a general concept of ingredient substitution, but [...]

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