The basis of most sauces, the thing that thickens most sauces, is called a roux. Many recipes will start with “make a roux” and just go on from there. Don’t be intimidated. A roux is nothing more than flour and fat cooked to varying degrees of darkness. A typical white roux is made with equal
Read more

Almost all cuisines start with a few basics. And the basics seem to come in threes. Each cuisine has its own “trinity” of vegetables that is used as a basis for most recipes. These vegetables become the base for sauces and get cooked into dishes to give them a distinct regional flavor. You can’t cook
Read more

For people that are not normally home cooks that want to start cooking with the basics, there are a few essential spices you should stock your pantry with. Black Peppercorns – Almost every recipe you make will have a note “salt and pepper to taste.” You shouldn’t use your table pepper shaker for this. Buy
Read more