During school vacation, kids have time on their hands. Use up some of that excess time by delving into a little culinary fun. For me, teaching young people is a real treat; they’re energetic, curious and creative. Of course, I relish the thought that I’m working with the home cooks of the future. I do believe that learning through making and tasting is a terrific way to spend time off from school. When given the chance, some of my favorite topics to cover with kids include: Spices There is a world of flavor beyond salt, pepper, cinnamon, and spicy-hot. I encourage my students to test their …

I am more than happy to continue to spread the gospel of home cheese making because the fresh cheeses you make yourself are so much better than their commercial counterparts. Imagine, with just a few simple ingredients (milk and vinegar, lemon juice, or citric acid), some heat and methods of straining, before you can list all the names of your favorite cheeses, you’ve made some, in your own kitchen, no less. Just like that.  I enjoy teaching my students the basic science behind it (very simple, I assure you), which really demystifies the process. Believe it or not, in the home kitchen and …

Well, I might actually have a little problem with that title: shouldn’t Passover be about tradition, not about flash or style? That said, I encourage you to prepare traditional favorites with an eye towards what’s fresh and seasonal this year. Passover dessert recipes usually involve of lots of matzo. Why? It goes back a long time. When Pharaoh freed the Israelites (see what I mean?), it is said they left in such a hurry that they could not wait for bread to rise. In commemoration of this haste and sacrifice, for the duration of Passover no leavened bread is eaten. Desserts using matzo, …

Hands down, eggs are the most versatile ingredient in your kitchen, and it’s time to bring them front and center in recipes that go beyond scrambled, over-easy and hard-cooked. Every culture uses them–French soufflé, Chinese Egg Drop Soup, Spanish Flan . . . you get the idea. With just a few additional ingredients any home cook can work up something delicious and fast with this perfect food. Why are eggs so important in cooking? The yolks are an emulsifier while the whites, which contain protein, but little or no fat, can be whipped and used in meringues and mousse. When I’m teaching students…

If you are a working parent like me, then you’re sure to appreciate the practicality of what I like to call “cuisine gigante.” That’s a fancy name for mega-cooking. I invest a couple of hours and make multi-meal dishes to freeze for those nights when I simply don’t have time to cook. What do I tell my students? It’s simple: Pick a few favorite dishes that you can make in quantity. Learn to “bulk” shop (you’ll probably find you save money). Set aside a block of time – maybe two hours once a week or once a month. Look for ways to nest tasks as you prepare several meals at once (chop three …

As my cooking school colleague Chef Fred O’Rubin likes to remind me, the Irish do not eat corned beef and cabbage on this day. So, enough with the boiled dinner – how about a menu that really celebrates Irish cooking? For your 2011 celebration, I recommend: Smoked Irish Salmon with Marinated Red Onions on Brown BreadSteamed Symphony of Seafood with Saffron Butter VinaigretteLoin of Rabbit with Bacon and Irish Whiskey CreamWild Mushroom Mousse with a Ragout of Sautéed MushroomsNew Potatoes with Peas and HamSpiced Ginger Cake with Rhubarb Compote See what I mean? “When Irish eyes are smiling…

Puff pastry is one of the great laminated doughs, and yet it’s not hard to make. Every serious cook should know how to prepare this pantry staple. It’s actually easier than pie crust. Butter, flour, water. Period. Just a couple of assembly steps and voila. Once you’ve made the real thing, you won’t be satisfied with its commercial cousin. My cooking class students use puff pastry to make both sweet and savory recipes. I like to introduce them to Pithiviers (a two crust puff pastry pie with sweet or savory filling), and Cheese Straws—everyone’s favorite hors d’oeuvres. For dessert, I walk them…

February is the time for chocolate—and not just because of Valentine’s Day. For one thing, the colder temperatures are best for working with chocolate. More importantly, nothing perks up the winter blues like a great chocolate dessert. However, chocolate need not be only savored at the end of a meal. You can start the day with a steaming cup of hot chocolate made from freshly grated, dark stuff and slowly (and carefully!) warmed milk. Or, add some grated chocolate or powdered cocoa to your coffee grounds about to percolate, and enjoy a change of pace in your morning Joe. Mexican cooks have …

The Superbowl is a great excuse to have a party—even if you don’t care which team wins. A menu of real-food appetizers (it’s important to have enough fuel to jump up and down on the couch) will make a lasting impression on your guests. Start your game plan now for making sure that you, the host, can be part of the action, not sitting on the bench. Here are some tips: Estimating Quantities: Cocktail Party (no meal): about 12 appetizers/person Dinner Party (full meal): about 6 appetizers/person6-12 guests: 3 types of appetizers12-18 guests: 4-5 types of appetizers…

For many of us, the thought of what our university-bound children are feeding themselves once they return to campus for another semester is cause for shudder. Even if there are healthy choices available in the dining hall at school, you know most kids will have a strong preference for the fast, the cheap and the not-so-nutritious. What's more, how many of your kids left home with kitchen skills under their belt? If they did have access to a stove, oven or fridge, could they really cook and feed themselves? Consider another motivator to get your college student to think about cooking. Image …

Aren't homemade gifts really the best kind? So, why not skip the crowded malls and maddening traffic and indulge in some edible gift making? How about: Soups, stews, chilis and casseroles: Keep the kettle on all winter thanks to a gift of basic soup ingredients. Many stores carry bulk varieties of dried beans and other legumes. Choose several that are colorful and have similar cooking times and layer them in a glass jar; add some spices and herbs if you like. Kids and Cookies (of course): Dropped, rolled, molded or pressed; get the kids involved in making your favorites. Pack them in a …

Here we are in the midst of pie season: pumpkin, classic apple, decadent chocolate pecan . . . Getting through the intricacies of making perfect pie crusts might for some be enough to forgo the entire event altogether. Add to that, fillings that weep and decorative techniques that don't hold up in the oven—too much to worry about. How about a few pie-making hints: Ingredients: Use real butter or lard, not the mixed or whipped stuff. Blending dough: A good pastry blender is a wonderful thing (see photo). Bringing together: Once blended you want the dough to come together into a ball. ABOVE ALL…

You may already believe this yourself, but I think it is worth a reminder—cooking is all about confidence in the kitchen, and that starts with good knife skills. It is essential for cooks of all ages to understand how to select and use knives. They need to know knife safety and the difference between sharpening and honing (and how to do both). Furthermore, every home cook should learn how to hold knives correctly, use the guiding hand, and make basic knife cuts, such as slice, dice, mince and julienne. These techniques may sound elementary, but that's the point: using basic skills will allow …

'Tis the season for holiday cookies; baking sights and smells will soon fill the house. Perhaps you have a couple of special family recipes or some new cookies you want to make for neighbors or co-workers. You're all ready to get underway—and you remember that you don't have enough baking sheets. Cookie dough must always be placed on a clean sheet. What to do? If the thought of washing (read, scrubbing grease and hard dough remnants) after every batch turns you off, there's a solution . . . parchment paper. Who knew that an inexpensive roll of the stuff could change your cookie baking life? …

To salt or not to salt? It doesn't take much of this essential ingredient to either make or break a dish. Knowing where to use it, how much to use, and the timing of the application of salt can dramatically affect not just the flavor but in some cases the consistency of your other ingredients. It's been my experience that with a few simple rules of thumb, you can make salt your valued ally in the kitchen. Vegetables: Are they raw? Just a little dash before serving them (as crudités, for example) is all you need. Are you grilling? Salt the veggies before you start to cook; same goes when you …

Now that your back-to-school routine is established, and your children are rekindling old friendships and making new ones, bet you've got a few sleepover parties in your future. What will they eat? Don't stress—there are lots of low-cost, easy, and yummy possibilities. Why not try pizza fondue with various dipping ingredients. It's simple, delicious and so much fun for a crowd. The fondue consists of herbed tomato sauce with cubed bread crusts, mozzarella and pepperoni. Of course, you can't end the evening without a sweet treat, such as cake lollipops, a sure way to get a lot of smiles and …