Cooking Advice From Mom

Updated from the archives with new photos, first posted in 2008 when Elise’s mom was 73, she’s now 82. Happy Mother’s Day!

Years ago I asked to write about what I’ve learned from my mother about cooking. Since at the time I was living with my parents and cooking with my mom almost every day, this wasn’t a difficult exercise. I’m still learning from her, though now occasionally she learns something from me too. ;-)

My mother is one of those intuitive cooks in the kitchen. Having raised six kids, she doesn’t follow recipes anymore. If you watch her while she cooks, the timing just appears to happen seamlessly.

Whereas I’m best at making one dish at a time, mom can coordinate a whole meal for 8—a main course protein, one or two veggie sides, a starch, and a salad—without getting remotely flustered.

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What is the Difference Between Kosher and Halal?

Centuries before Michael Pollan came up with his Food Rules, two of the world's most significant religions laid down the laws for preparing and eating our sustenance. We see the halal and kosher seals of approval at the grocery store, and especially on meat signifying that the food was prepared in a strict manner, abiding by long-held principles. (more...)

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Potato and Broccoli Curry

Years ago, when I asked my friend Arthi for her favorite curry recipe, she gave me this sauce, which she adjusted to make what I call her “supermarket” version. That meant I could grab the ingredients at my local market without a special trip to her Indian grocery.

I love this sauce! It’s rich, but there’s no cream. It’s spicy, but not too hot. When it’s done cooking, you want to eat it with a spoon.

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How to Make Rice Without a Recipe

If all you need is a plain bowl of rice to serve with dinner, this is the easiest, most foolproof method that I know.

You don’t need measuring cups, a recipe, or even a specific water-to-rice ratio — just cover the rice with a few inches of water, bring it to a boil, then simmer until the rice is tender. Drain the rice, return it to the pot, and let it steam in its own residual heat until you’re ready to serve.

Super easy, right? It’s nothing fancy, but I promise that it gets the job done.

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Go Spring Crazy with Edible Flowers

Flowers are more than looks, you know. They're not just for perfumes either. You can eat many of those pretty petals in all sorts of ways. Consider taking your spring seasonal eating to another level. (more...)

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Impress Guests with a Multi-Course Dinner, All Made in Your Vitamix

You, or someone who loves you, spent hundreds of dollars on your Vitamix. This fancy machine is the Michelin-starred restaurant of blenders. It would be a shame to use it for smoothies, milkshakes and soups only. You can make a full-course dinner for guests with your precious appliance. (more...)

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How to Ripen an Avocado

You feel like tacos tonight.  And your dinner won't be complete without some creamy avocado — in either beautifully green sliced moons or mashed into guacamole. Problem: When you zero-in on the avocados at your supermarket, they're green and rock-hard. By the time your avocado ripens, you'll have resorted to a taco shop to satisfy your craving. It could take up to six days for that avocado to turn soft and creamy inside. Six. Days. Oh, the agony. (more...)

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