Feta cheese

June 5, 2013

Feta is a white, brined cheese with small or no holes, a compact texture and no skin. It is usually formed into large blocks, which are submerged in brine. Its flavor is fresh, tangy, slightly herbal and always somewhat salty. The saltiness comes largely from the brine it is packed in. Purchasing feta not stored… Read more »

The incredible, edible egg

January 13, 2012

You’ve seen the ads and heard the jingle about the Incredible, Edible Egg. But, have you stopped to review how healthy, powerful and wonderful this self-contained food really is? Eaten whole, one egg has lots of vitamins and minerals – all for 70 calories per egg. Some time ago, Americans began to shy away from… Read more »

The scoop on couscous

May 31, 2011

Couscous – it’s not just fun to say! It’s a delicious alternative to many of the other starches that often grace our plates. A wonderful break from long-grain rice and potatoes, couscous is the perfect pantry staple – especially when you learn how good it is for you! Couscous is among the healthiest grain-based products…. Read more »

well-seasoned kitchen cooking tips

Get to know your tomatoes

April 11, 2011

You say ‘to-may-to,’ I say’ to-mah-to’ – the root of our differences likely stem from the fact that there are more than 7,500 tomato varieties worldwide! About 130 million tons of tomatoes are produced annually every year. While China is the largest tomato producer, the United States and Turkey aren’t far behind. For just one… Read more »

Braising Chicken Breasts

March 28, 2011

When a recipe calls for cooked chicken, my preferred method is braising, using boneless, skinless chicken breasts. I find this method results in moist, flavorful chicken. 4 boneless, skinless chicken breasts 1/2 cup sherry, white wine or chicken broth 1 bay leaf Place the chicken breasts in a single layer in a large skillet with… Read more »

Demystifying smoked salmon

March 25, 2011

Smoked salmon is a true delicacy. It’s flaky, smoky and a flexible main ingredient for a variety of dishes. Often, it is thinly sliced and served on bagels with cream cheese or on Melba toast with sliced red onion, lemon and capers. You might even find smoked salmon in patés, quiches, pasta sauces and even… Read more »

yams-and-sweet-potatoes

Yams or Sweet Potatoes?

February 4, 2011

For years, we’ve been arguing over the pronunciation of the plain ol’ potato. But, there is a bigger discussion at hand in root vegetable world – what’s the difference between a sweet potato and a yam? There’s been a lot of confusion perhaps due to how they’re used, how they’ve been marketed and where they… Read more »

Making a quick job of rolling dough

As any baker knows, rolling dough can quickly become a sticky situation. Cookie dough can be especially difficult to work with because recipes often call for the dough to be rolled thin – which makes pick up and transfer of cut-out cookies tricky. Next time you’re rolling cookie dough, try this tip: Roll the dough… Read more »

Chicken thighs – a healthy alternative

January 18, 2011

We’ve all heard the dietary guidance – white meat is better for you and dark meat contains too much fat. Consequently, we tend to push our grocery carts past the thighs, drumsticks and wings in favor of the packaged chicken breasts. While it’s true that chicken thighs contain twice the fat of boneless, skinless breasts,… Read more »

Extending the life of brown sugar

September 13, 2010

Brown sugar is so rich and delicious, and it adds a delicious molasses note to dishes. When you buy brown sugar, it is soft and fluffy. Store it too long or improperly, it turns into a rock-hard, solid brick. Here I offer tips for storing brown sugar for a longer shelf life. First, you should… Read more »

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