Learning to cook together
One of pie’s many virtues is the ability to transform into so many different things. Savory. Sweet. Custard. Fruit. Chicken. Vegetables. Baked. Fried?! (wait, you can fry a pie?) Filled. Top-crust. Basically, there are infinite options. But a pie needs a crust. And for most pies, a shortcrust pastry […]
Cook macaroni. Add cheese. Eat. Ok, it is a little more complicated than that, but not by much. Though straight cheese on noodles does sound delicious. (mental note for future recipe ideas…) But this recipe starts off with a roux, then becomes a béchamel to which we add shredded […]
It’s only fitting that the first recipe I share is my site’s namesake, a roux. It comes from the fancy-looking French word meaning red that rhymes with the sound a cow makes. A roux is a mix of fat and flour that is used as a thickener in sauces, soups, […]
The first thing you need to know is it takes some time to truly caramelize onions. There are a few methods to more quickly make some faux-caramelized onions, but those tend to rely on adding sugars that caramelize around the onions rather than the sugars in the onions themselves. […]
I’m Marc Peterson and I once cooked a meal that made a close friend state ‘that was pretty good.’ So I took that glowing review and ran with it and now I'm a full-time food blogger. Follow along with me on my journey to master chef as I learn new techniques, skills, and recipes.
