The term “chiffonade” — which roughly translates to “made of rags” — is one of those bits of cooking lingo, like confit or sous-vide, that intimidates by its very sound. But in terms of actual ...

There are times when size matters, and times when it doesn’t. Your onion is a little bigger than what a recipe calls for. No sweat. You leave your onion in large chunks instead of a dice? No-go. When ...

Getting your Trinity Audio player ready... Our Wednesdays together during the month of March are dedicated to the letter “C.” Today, the French technique called “chiffonade,” and in weeks to come: ...

Although in this country we usually find sorrel packaged as an herb in produce sections of supermarkets (at $2 for less than an ounce!), in the late spring and summer this spinach-like leafy green ...

Stay-Put Cooking is a frequent kitchen dispatch while you're stuck at home social distancing. Check out the archive for more tips and tricks. Probably best known as a hack for chopping fresh basil, ...

Chiffonade, pronounced “shif-oh-nod,” is a French term that refers to a knife cut that creates long, thin strips, as used in today’s Kale salad recipe. Typically, this slicing technique is used on ...

Don't let the fancy names or the impressive chopping speed of master chefs intimidate you when it comes to learning basic knife skills. With a little practice, cutting techniques are rather simple and ...

Chiffonade, the technique of cutting greens or herbs into very fine, long strips, is easy and is used in a wide variety of recipes. Cutting sturdy greens like chard or kale into chiffonade lets them ...

1. Combine one-fourth cup of the olive oil with the garlic, lemon juice, coriander, salt and pepper in a large bowl. 2. Add the cod. Cover and marinate 1 hour. 3. Cook the filets on an oiled grill ...