Just like you, we’re not making fully formed extravagant dinners every night of the week. Sometimes a basic pan-cooked protein + side is as good as it gets, like a sautéed chicken breast or seared pork chop. But just like the foundations of French cooking tell us, nothing makes a […]
Recipes Between the Lines: Deglaze
Deglazing is a fundamental technique used in all styles of cooking because it is our primary means of preserving an ingredient’s flavor. Dry cooking techniques, like sautéing and roasting, rely on the evaporation of moisture from an ingredient to create a flavorful and browned exterior. As the ingredient makes contact […]