by Chef LAM | Aug 17, 2016 | Back 2 Basics, Cooking Tips
Couscous is the rolled semolina of hard wheat that is cooked with steam and should not boiled. I eat this North African dish at home topped with any meat and vegetable dish with lots of gravy. Great dish to make for a weeknight’s quick dinner. I always used stock to...
by Chef LAM | May 24, 2016 | Back 2 Basics, Cooking Tips, Meatless Mondays
Vinaigrettes are easy to make at home and can be used on more than salads. There are vinaigrettes that act as marinades for meat and as dressings for pastas and grains. The definition is simple: a sauce made of the temporary emulsion of acid, oil and other...
