Greek salad is pretty common in restaurants these days, but I wanted to share my version that I learned in Greece.  Now, I don’t claim this to be authentic or THE Greek salad, but it is really tasty and probably better than what you’ll find in restaurants.
Before writing this up I checked Peter’s blog, Kalofagas, [...]

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I’m out of town for the weekend so the links are truncated (only the blogs I got through by the end of Thursday night).
One change though for Cooking 101: the next few posts are for food identification, meat, poultry, fruit, veggies, etc., but these are huge topics. I’ve decided to start a post for each [...]

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Update: Katie at Chaos in the Kitchen has her own fried rice recipe that may be more successful.  She even says start with cold rice, something I didn’t do!
As I’ve tried more recipes from Andersen’s How to Cook Without a Book, I’ve become more and more impressed. She presents simple formulas for good food. [...]

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Cell walls are the outside layer of a cell, and are composed partly of cellulose, a rigid material, and partly of a soft, water/carbohydrate/mineral/protein mixture.  In your fruits and vegetables, this softer mixture of materials helps bind cell walls to other cell walls, with cellulose as reinforcement, which allows plants to grow and use to [...]

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I didn’t realize how many varieties of potatoes there were before I began cooking. Not only are there many types, but they have quite a few different names that aren’t always self-explanatory. Today I’d like to cover the main categories of potatoes and what they’re good for.
Potatoes are categorized by many traits, including [...]

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