Submitted by Stuart Broz on Thu, 02/05/2009 - 5:00pm
There's a certain simple beauty that can be attained by taking things that would otherwise be wasted and turning them into something delicious. I have a middling-sized air-tight plastic container that I keep in the freezer. I toss scraps and ends of vegetables in it. When it starts to get full, I make vegetable stock.
Submitted by Stuart Broz on Wed, 02/04/2009 - 8:46am
Mise en place is often impractical for the home cook, but that doesn't mean you can't employ a few tricks to increase your cooking efficiency.
Real Simple has some commonsense suggestions on prep work you can do hours before you begin cooking in earnest. My favorite suggestions of theirs have to do with prepping vegetables:
Submitted by Stuart Broz on Mon, 02/02/2009 - 12:00am
An online guide to seasonal fruits and vegetables.