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 ...

This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It's 15 Minute Italian Garden Pasta and ...

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, ...

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: “clarify,” “caramelize,” and “corning.” ...

This week, Food editor Judy Walker explains that chiffonade is a French cooking technique that involves cutting herbs or other foods into string-like pieces. Find out how to make your own chiffonade ...

To 'chiffonade' means to shred very finely - this technique works well with lettuces, cabbages or herbs. -Cut the lettuce in half. -Roll the lettuce half firmly into a cylinder. Hold the roll of ...

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 ...

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 ...