Chef's Blog, Chef's Notes Plus

Make Rugelach at Home for a Hanukkah Treat

Rugelach are the perfect little treat to have any day of the year, but they are a must-have at Hanukkah! Cookies made by rolling dough around a slightly-sweet filling like jam, chocolate, or even poppy seeds, rugelach are a favorite Jewish tradition. And what’s even better is that these cookies […]

Chef's Blog, Chef's Notes Plus

Don’t Panic, It’s Just a Holiday Party

Reminders from a Reformed Over-Thinker Entertaining season is upon us, and there’s no time left to ruminate about the finer points of throwing a top-notch party. If you’re in the weeds (chef-speak for very overwhelmed!), here are some reminders to help you entertain like a person who has had plenty […]

Chef's Blog, Chef's Notes Plus

Tips for Frying on the Stove

It’s safe to bet that most of us don’t have deep fryers ready and waiting, but that doesn’t mean you can’t pan- or deep-fry items for a crispy, crunchy, golden brown exterior. Frying on the stovetop is safe and easy with these tips in mind: Heat the correct amount of […]

Chef's Blog, Chef's Notes Plus

Piping with a Pastry Bag and Tips

Pastry bags and tips are great tools to have in the kitchen. They make it easy to add fillings to pastries and cakes as well as to shape doughs like pâte à choux uniformly. Cloth and vinyl bags can be washed and reused. Disposable bags are inexpensive and work equally […]

Chef's Blog, Chef's Notes Plus

How to Store Chocolate

Chocolate is a very stable product and has a long shelf life when properly stored. Under proper conditions, dark chocolate has a shelf life of twelve months, and milk or white chocolate will keep for six months. Some simple precautions will ensure that your chocolate is in pristine condition when […]

Chef's Blog, Chef's Notes Plus

Making a Stew Without a Recipe

At it’s very most basic, a stew is bite-sized pieces of food cooked in a liquid, generally over low heat for an extended period. You can stew meat, poultry, fish, beans, vegetables, fruit—virtually anything—in broth, wine, beer, vinegar. Again, virtually anything. Stews are kitchen workhorses. You can make big batches […]

Chef's Blog, Chef's Notes Plus

Cooking Dried Chickpeas

Why cook dried chickpeas? Simple: They’re hands-down better than canned. Here’s how to make perfect chickpeas every time. And remember, beans of all kinds are great to freeze and use later, so make a big batch! Ingredients 1 lb dried chickpeas 1 peeled onion, halved 3 teaspoons kosher salt, divided […]

Chef's Blog, Chef's Notes Plus

Should You Make Your Own Breadcrumbs?

Should you make your own breadcrumbs? Like all cooking questions, there is no right answer. So, sometimes! Store brought breadcrumbs are convenient. They are ready when you need them, and they get the job done.  That said, store-bought breadcrumbs are stale and powdery and, as a coating, can have a […]

Chef's Blog, Chef's Notes Plus

All About Gnocchi

Gnocchi may have a longer history than pasta in Italy. A cookbook from the fourteenth century includes a recipe for gnocchi made by mashing together cheese and egg and mixing them with flour to make a dumpling. Today, you can find gnocchi made from potatoes, semolina, polenta, squash, ricotta, and […]