Refogado: The Heartbeat of Portuguese and Brazilian Cooking Refogado (pronounced heh-foh-GAH-do in Portuguese) is the savory base that gives life to countless dishes in Portuguese and Brazilian kitchens. Typically made by gently sautéing onions and garlic in olive oil or vegetable oil, refogado often includes Read More
German Suppengrun: Germany’s Green Foundation German Suppengrun (pronounced ZOO-pen-groon, meaning “soup greens” in German) is the classic German flavor base. Often, it is used much like mirepoix in French cuisine. It typically consists of carrots, leeks, and celeriac (celery root). It may also contain parsley, Read More
The Cajun Holy Trinity: Flavor at the Heart of the Bayou In the world of Cajun and Creole cooking, the Holy Trinity isn’t a religious reference (though it is treated with reverence). It’s the aromatic base of nearly every classic Louisiana dish: onions, bell peppers, Read More
Soffritto (pronounced soh-FREE-toh) is the heart and soul of Italian cooking. It is a gently sautéed mixture of aromatic vegetables, typically onions, carrots, and celery. It is finely chopped and cooked slowly in olive oil or butter until soft, sweet, and golden. It’s the base Read More
Creamy Potato Salad with Crab is a luxurious twist on a classic dish. It blends the heartiness of traditional potato salad with the delicate sweetness of crab meat. This dish combines boiled potatoes, often red or Yukon Gold for their buttery texture, with ingredients like Read More
BBQ Corn on the Cob is a beloved summer side dish that celebrates the natural sweetness of fresh corn. It is enhanced by the smoky char of the grill and a variety of seasonings or toppings. Simple to prepare yet bursting with flavor. It’s a Read More
Grilled Buttermilk and Herbed Chicken Thighs and Legs are a flavorful and tender take on classic grilled chicken. It combines the richness of buttermilk with the brightness of fresh herbs for a dish that is both rustic and refined. The preparation begins with a buttermilk Read More
