Appetizers, Hors D’oeuvre, and Snacks

Feta Dipping Oil

Makes 10 servings Ingredients 5 oz crumbled feta cheese 2 tablespoons dried oregano 1 1/2 teaspoons red pepper flakes 1 tablespoon cracked black peppercorns 1 cup pure olive oil Directions In a medium bowl, toss the feta with the oregano, red pepper flakes, and peppercorns. When ready to serve, place […]

Chef's Notes Plus

How to Choose Olive Oil

Olive oil can be fruity, nutty, sweet, zesty, peppery, rich, intense, and assertive; mild, mellow, light or heavy, subtle, and delicate; opaque or clear, deep olive green, pale green, gold-green, golden, or pale yellow. Like wine, no two olive oils are exactly alike. The most wildly-available olive oils in the […]

Chef's Notes Plus

Infusing Oils and Vinegars

Infusing flavorful liquids, such as oils and vinegars, boosts their overall flavor—making them powerful additions to any dish without affecting the nutritional content in a negative way. To make your own infused oils and vinegars, use any of the following methods: Heat the oil or vinegar very gently over low […]


Lemon-Infused Greek Salad With Grape Leaves

Makes 8 servings Ingredients 2 tablespoons fresh lemon juice 2 teaspoons balsamic vinegar 1 tablespoon chopped parsley 1/2 teaspoon salt, plus to taste 1/8 teaspoon ground black pepper, plus more as needed 3 tablespoons canola oil 2 tablespoons extra-virgin olive oil 9 cups romaine hearts, rinsed, dried, and torn into […]

Chef's Blog, Chef's Notes Plus

Making Clarified Butter

Clarified butter is a staple in professional kitchens. Made by melting butter to break the water and fat emulsion, you first skim away the milk solids and then the pure butterfat—the clarified butter itself. Unlike vegetable oils, which are 100% fat, butter is a mixture of water, milk solids, and […]