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How to make fresh tomato sauce

Dawn Viola — Wed, 19 Sep 2012 06:00:00 -0700

With warmer weather here for the next few months, we’re promised a hefty crop of vine-ripened tomatoes from early July through late September. Whether you’re into instant tomato gratification or prefer preserving summer’s flavors well into the fall and winter, a basic tomato sauce will feed you now and later.

How to make a roux

Dawn Viola — Mon, 17 Sep 2012 06:35:00 -0700

A roux is a mixture of flour and fat, typically equal parts, used to thicken sauces in classical cooking. And it's a recipe must-have if you want to achieve macaroni and cheese nirvana or the perfect Thanksgiving gravy.

Avocado and citrus Cobb salad

Dawn Viola — Mon, 15 Apr 2013 15:30:00 -0700

Avocado is perfect paired with citrus, grilled chicken and candied pecans in this delicious Cobb salad.

Avocado and spicy lime shrimp ceviche

Dawn Viola — Fri, 12 Apr 2013 14:00:00 -0700

Elegant doesn't have to be complicated. In fact, it can be quick and easy when you let the flavors of the freshest, in-season foods shine through — like in this recipe for fresh avocado stuffed with succulent and spicy lime shrimp ceviche.

Strawberry soda recipe

Dawn Viola — Thu, 28 Jun 2012 09:00:00 -0700

Just about any flavor of soda can be made at home with the help of a flavored simple syrup. And just like the name implies, it's simple to make.

How to use edible flowers

Dawn Viola — Mon, 18 Jun 2012 07:00:00 -0700

Besides adding color and interest, there are plenty of healthy reasons to incorporate edible flowers into your recipes.

How to fillet a round fish

Dawn Viola — Wed, 20 Jun 2012 07:00:00 -0700

Buying whole fish from a reputable monger and cutting it into fillets yourself can save you money on big ticket fish. And because the anatomy of a round fish is the same, no matter the size, once you've mastered one fish, you can fillet any variety.

How to confit a tomato

Dawn Viola — Wed, 16 May 2012 07:00:00 -0700

Although tomatoes are available throughout the United States year-round, their best growing season is May through October. Often, "forced" winter varieties arrive in stores as hard as a rock and flavorless. When that happens, and you must have a tomato, there’s only one thing to do: tomato confit.

How to measure without measuring cups

Dawn Viola — Mon, 07 May 2012 07:00:00 -0700

At the SheKnows test kitchen, you'll catch us adding a pinch of this and a dash of that. It may look like we're casually cooking, but we've got this measuring thing down to a science.

Strawberry jam recipe

Dawn Viola — Sat, 21 Apr 2012 07:00:00 -0700

A simple cooked fruit recipe is all that stands between you and homemade jam.

How to make hollandaise sauce

Dawn Viola — Wed, 02 May 2012 07:30:00 -0700

Hollandaise is a classic butter sauce -- lemony, smooth and surprisingly light – and perfect over eggs, spring vegetables and roasted meats.

Strawberry-rhubarb shortcake recipe

Dawn Viola — Wed, 18 Apr 2012 09:00:00 -0700

When you give rhubarb’s tart bite a fighting chance by holding back on sweeteners just a bit, its distinctive flavor adds balance and complexity to any recipe. And it won’t bite back -- we promise. Here we've reunited rhubarb with a classic springtime companion, strawberries.

How to break down a chicken in six minutes or less

Dawn Viola — Wed, 18 Apr 2012 07:00:00 -0700

Why are whole chickens so much cheaper than pieces? Because the store didn’t have to do a thing except bag the bird and place it on display. Being able to "fabricate" a chicken into useable portions can save you quite a bit of money at the grocery store each week.

Balsamic strawberry bruschetta recipe

Dawn Viola — Fri, 13 Apr 2012 07:00:00 -0700

At the Sheknows test kitchen, we threw down and finally settled a centuries-old bet: Is it “brusketta” or “brushetta?” Regardless, the results are delicious with this balsamic strawberry bruschetta recipe.

How to set up a standard breading station

Dawn Viola — Fri, 30 Mar 2012 08:00:00 -0700

Ever wonder why your breadcrumbs aren’t sticking to your chicken cutlet? It could be because you haven’t set up a proper three-stage breading station.

How to make mayonnaise

Dawn Viola — Thu, 29 Mar 2012 08:00:00 -0700

If you've got oil, vinegar, eggs, mustard and a whisk, you can make homemade mayonnaise in less than five minutes. Are you up for this challenge? Whether you fancy Duke's, Miracle Whip or Kraft, you can recreate the same flavors, and then some, when you make it yourself. And once you've mastered the technique, you can use your homemade mayonnaise for dozens of other sauces and dips.

Healthy Easter basket ideas

Dawn Viola — Thu, 29 Mar 2012 07:00:00 -0700

With the eat-healthy movement in full swing, opt for these alternative Easter basket ideas and leave the artificially flavored jelly beans at the store.

Easter ham glaze recipes

Dawn Viola — Fri, 30 Mar 2012 06:00:00 -0700

Make Easter recipes extra-special with ham glazes made from frozen fruit. Because of the ice crystals that form within the fruit after freezing, the texture can often change to something less than appetizing when thawed. No worries here, though -- it's the perfect texture for stewing in sugar water with herbs and spices.

Easter dinner recipes

Dawn Viola — Tue, 27 Mar 2012 07:00:00 -0700

Ham -- it's what's for Easter. But it doesn't always have to be. Celebrate this year with an herb-crusted rack of lamb that takes just minutes to prep. Serve with celery-root mashed potatoes and spring asparagus with a tomato vinaigrette, and it will be an Easter everyone will remember for years.

How to make the perfect hard-boiled egg

Dawn Viola — Mon, 26 Mar 2012 07:00:00 -0700

At the SheKnows.com test kitchen, we adore leftover Easter eggs simply for one reason: deviled crab eggs. By cutting the hard-boiled eggs horizontally instead of vertically, you’ll have a deeper well for stuffing it full of crabby goodness.