I cried for years and years and sometimes it was because I was slicing onions. I tried every solution to the onion and tear dilemma including lighting a candle and wearing goggles, but nothing was as effective as using a fan. Check out how I illustrate how to cut an onion without crying. If you have any handy dandy tips of your own on how to make anything easier in the kitchen, let me know!
Video – How to make Watermelon Salad and how to Slice a Watermelon!
I love to make this super easy and tasty watermelon salad. Not only does it impress the pants off of guests, but each time I make it, it surprises me just how good it is. It is such a beautiful version of watermelon salad to serve. There are a million, ok maybe 20, ways to make watermelon salad, but the lime juice and mint watermelon salad is the winner for me. Over the years I have tried many ways of slicing a watermelon, until through the osmosis of the food network and trial and error, I landed firmly on this [...]
Video – How to Peel and Egg with Grace and Precision
I always search on Google and YouTube when I want to know how to do anything and sometimes it is difficult to figure out who has the best solution. My new friend, who also happened to give me my new hair do, asked me if I knew how to peel eggs easily, and being the food nerd that I am, I had an answer. She suggested that I make videos about these simple things and so I did. Thank you Kristan for the inspiration. The funny part is that while telling my mom about the video on peeling eggs, she [...]
Video – How to make my Chimichurri
My nickname was Chimichurri for about 5 years. Chimichurri is an Argentinian sauce made primarily of Parsley, Oregano, Olive Oil and Vinegar that is used primarily on grilled meats in Argentina. It is such a bright and flavorful sauce that it tends to disappear in seconds. I love to serve Chimichurri with skirt steak, flank steak, tri-tip or Italian sausages on a baguette, A.K.A Choripan. Chimichurri is the perfect and simple accompaniment to your Fourth of July barbeque or any occasion where you care enough about your guests to make it. It also tastes wonderful as a dipping sauce for [...]
Video – Massaged Rainbow Kale Salad and Why Cooking Matters
Rainbow Kale salad kinda fell into my life because of Cooking Matters, which also fell into my life. On August 18th, 2010, I received an email from a friend asking if I would be interested in volunteering to teach free cooking and nutrition classes and before I could hit SEND, I was saying YES.. even though I am not a chef and had never really taught classes before. Well, lucky for me, you don't have to be a chef or a nutritionist to teach Cooking Matters and four years later, I have 8 classes under my belt. Each series consists [...]