Knife Skills

I love a good apple. One that’s crisp and delicious. And they aren’t just for snacking. Biting into a fresh apple, or sliced with some peanut butter is great, but I love to use them for cooking. Most commonly, I dice them up for salads, but they also have a great place in sauces and as garnish for...

I’m betting that you, like me, eat a fair about of chicken. And while, I think the legs, thighs, and wings of the bird are actually amongst the best parts, I’m betting that you, like me, also eat a lot of boneless skinless chicken breasts. They are easy, convenient, and readily available. But they...

The most common reason to Julienne a potato is for French Fries, (for which I’ve got a really great French Fry recipe here). Whether you bake, fry, sauté them…you still need to cut them. And besides potatoes, knowing how to do the Julienne cut is a critical knife skill for any home cook. The...

Have you ever seen a Celery Root? If so, you’d probably know it. You probably also ran away in fear; they are pretty hideous looking. Softball sized, covered in dirt, and sitting there menacingly, right next to the rhubarb....celery root doesn’t look all that appealing. But the reality is, once you...

Potato dishes come in all kinds of shapes and sizes….and recipes. Some of those recipes, like potato lyonnaise , require that you slice the potatoes into a thin disks. While professional chefs and many experienced home cooks might use a mandoline , most folks don’t have one, and have to rely on a...