Make Flavor with a Pan Sauce

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I remember the first time I learned what “fond” was. I was in a kitchenware store in New Orleans and Chef Paul Prudhomme stopped by to give an impromptu cooking class. He sautéed some chicken with a spice mix and then picked up the pan and pointed to all the gunk glued to the bottom. “That’s the good stuff.” He chuckled. “That’s where the flavor comes from.” From that day on I stopped fretting when my sautés stuck.

Veal Scaloppini with Shallot-Caper Sauce

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This dish is a fresh twist on the classic veal piccata. Although it has an air of elegance, this whole dish comes together in less than 15 minutes.

When “Light” is Right

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Here on Nourish Network, we often advocate indulging in a little bit of the real deal. But, given that an excess of those pesky little things called calories will cause us to gain weight, there are times when, with certain ingredients, I'll opt to go light. Here's where I draw the line.

Roasted Cauliflower with Meyer Lemon Fauxaioli

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This easy recipe is a game-changer when it comes to cauliflower. Served with a simple aioli sauce, these roasted cauliflower will win over veggie haters.

No yard? No Problem … Container Gardens to the Rescue

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These days, home is a second-story condo with no yard. Instead, we have a sunny, south-facing balcony and a sizable deck, which means our urban farming must be done in containers. Which is all right by me. Even when I lived in houses with yards, I was still more inclined to garden in containers because I’m horticulturally challenged and lazy. Overseeing a few containers just seemed...easier. And it is; even I’ve managed to cultivate pots of vigorous herbs and sweet cherry tomatoes.

Spring Soupe au Pistou

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This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.

Grow Heirlooms

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I have four gorgeous new raised beds in the back yard (thanks, honey!) filled with rich organic soil, and I’m hankering to get some seedlings in the ground. If you are too, I urge you to take a look at heirlooms.

Sauteed Radishes with Mint

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You may know--and love--radishes in their raw state. But they're lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.

Spring Pantry Cleaning Reinvigorates Your Cooking

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The urge to do some serious spring cleaning has hit, and I wondered how many others shared my crazy pantry dilemma. So I’ve put together a list of the three most common ingredients lurking in cupboards and included ideas for using them.

Pan Seared Harissa-Rubbed White Cod

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A stunning, and spicy, preparation of a firm, flaky, tasty fish.