Chef's Notes Plus

Grill Anything (Yes, Even Pasta!)

By the end of this summer, I will be able to write a book on how to cook exclusively outside. As I’ve mentioned, probably too often, I live in Texas, where it is currently HOT. My house is small, but tragically under-cooled in the summer, so when I turn on […]

Chef's Notes Plus, Family Fun

Red, White Chocolate, and Blue Bark

Sometimes cooking is about the journey, not the destination. That is especially true when cooking with kids, and particularly when cooking with kids who have been inside a lot these last few months. For the Fourth of July this year, we’re keeping it simple—and fun!—with some candy crafting. White chocolate […]

Chef's Notes Plus

Melting Cheese

You’ve heard the term plenty of times: melting cheese. “Use your favorite melting cheese!” “You can substitute any good melting cheese.” And while that seems easy enough, how do you know if a cheese is a good melting cheese? When we say “melting cheese,” we are looking for a cheese […]

Chef's Notes Plus

Lid or No Lid?

Here at the CIA, we believe in teaching people how to cook confidently. And while we love sharing our favorite recipes with you, in a perfect world, you wouldn’t need them because you would be busy dinner-freestyling! But to do that, you need all of the information! So today, let’s […]

Chef's Notes Plus

Ingredient Spotlight: Dates

When you are food-minded, thinking about dates makes your heart flutter for a very different reason. Luckily, the dates we have in mind are a bit less awkward and nerve-wracking than the romantic kind. Dates, which are the fruit of the date palm, are one of nature’s sweetest creations. You […]

Chef's Notes Plus

Group Staycation, Destination: Sicily

Our bodies might still be stuck at home, at least partially, but if you’re like us, your mind is wandering. Remembering past vacations is fun, but mentally planning future journeys (and imagining what we would eat first!) is the sort of optimistic thinking we need. Our travel buckets lists are […]

Chef's Notes Plus

Make a Fruit Crisp Without a Recipe

Sometimes you just need. dessert. NOW. And when that moment strikes, there is one easy solution: Make a fruit crisp! Call it a crisp or a crumble, but the bones are the same. Fresh or frozen fruit baked under a crispy, crumbly, slightly sweet topping made from the most basic baking […]

Chef's Notes Plus

What I’m Cooking: Schnitzel with Tender Green Salad

One of my all-time favorite things is a simple French-style tender greens salad dressed with a simple shallot vinaigrette. I’ll eat it with anything, but I discovered this past winter, while visiting my brother in Los Angeles and cooking a last-minute dinner from his oddly stocked refrigerator, that I love […]

Chef's Notes Plus

Home School: Par-Baking Pie Dough

Many pie and tart shells require partial baking (par baking) or fully prebaking the empty crust prior to filling. This method is termed blind baking. A pie or tart shell can benefit from partially baking before filling if it will be filled with a fruit that produces a significant amount […]

Chef's Notes Plus

Think Outside the Garden and Regrow your Scallions

https://player.vimeo.com/video/421264944 Before you throw out the roots of your scallions, watch this video, where our editor, Laura, shows you how to grow NEW scallions using nothing but scraps! Share pictures of your scallions on our DISH member Facebook group! Click Here To Login

Chef's Notes Plus

Home School: Deep-Frying

Frying is not something most of us do often. Spoiler alert: t’s not the healthiest method of cooking, but also, it’s a little messy, it makes our houses smell like a fast food restaurant, and for some people, it can seem scary! But deep frying does have its place in […]