Fearless Fresh Cooking Cheat Sheets are like having a cooking teacher right there in the kitchen with you. These colorful cooking guides are full of easy-to-read recipe tables that allow you to mix and match ingredients, so you can create flavorful dishes with complete ease. For the next two weeks I’m offering all Cooking Cheat Sheets sets in a bundle at a discounted rate of 15% off + free shipping. If you order now, you will get the your cheat sheets will ship the first week of November.
This avocado sauce recipe is a great example of how to increase flavor with almost no effort. Not only does it hit almost every mandatory flavor note, it also whips up in less than a minute. As a sauce it’s incredibly flavorful and very flexible, so you can serve it however you like it best — thin, like a sauce, or thick and chunky, like the best guacamole you’ve ever eaten. If you’re serving it in tacos, over enchiladas, or on top of chicken/fish/veggies, blend it to a smooth consistency so that it seeps into every nook and cranny of your dish. If you’re eating it like a dip or serving it on top of bread, leave it chunkier so that it’s easier to eat.
This farro salad is healthy, yes, but also hearty and incredibly flavorful. Whole grain farro fills you up while an impressively assertive cast of flavors makes this one of those two- or three-helping dishes: sweet corn, cherry tomatoes, green onions, lemon zest, lemon juice, olive oil, and some welcomely bitter green arugula to round the whole thing out. This farro salad hits so many flavor notes, and perfectly, that I’ve been eating it for dinner with nothing else without feeling deprived in any way.
Each summer I have access to plenty of figs to make fig jam from and each year it’s a little bit different. One year I flavored my fig jam with orange juice and zest, another year with cinnamon sticks, and yet another with a generous pour of balsamic vinegar. This year’s fig jam was spiked with aquavit; a Scandinavian spirit flavored with caraway and star anise. The savory whisper complimented the inherent flowery flavors of the figs, resulting in what may be my favorite fig jam yet.
– This little orange blossom water recipe really perks up your standard glass of OJ. – Flavor Secrets is a little series I’m running about a handful of single, simple ingredients that can take the flavor of your cooking to the next level with almost ZERO effort. Let’s start with something innocuous: Orange juice. And, orange juice is NOT the flavor secret I’m referring to — OJ is just a great example of how to use it. Orange juice probably isn’t something you think much about. Maybe you have it with breakfast, maybe you drink it at 1am in the middle of …
Learning how to keep freeze blueberries, strawberries, blackberries, and other summer berries can be frustrating without a few important tips. An endless variety of summer berries are filling the markets right now (and filling our mouths as we stuff ourselves silly with them). This is the best part of summer, in my opinion — but berries tend to spoil quickly, especially when it’s warm out.
The best sous vide ribs are right here, by Seattleite Julie Dreyfoos. Finished on the grill, these are 1000% the best ribs you’ve ever eaten. Pinky swear. These ribs are fall-off-the-bone delicious. Super easy to make, with almost zero work.
I’m super excited to share my big news: soon you’re going to see my very first paid products. I feel a mix of emotions typing that. First I’ve got the crazy-ecstatic butterflies in my stomach because this is a LONG time coming. But I also feel a little fear — fear that you’ll resent me for charging for my work. I know this site is called Fearless Fresh, but come on — I’m human. No one is totally fearless out of the gate. So I’m calling out my own anxieties and putting them on notice. I’m doing exactly what I encourage you to do in the kitchen: I’m doing it anyways.
Let’s talk about the concept of the Minimal Viable Cook (MVC). You might be familiar with the concept of a Minimum Viable Product (MVP from business circles) and the concept makes a lot of sense when applied to any number of topics. In this context, minimum viable cook refers to what you need to create something delicious. That includes the minimum skills you’ll need, the minimum ingredients you’ll need, and the minimum tools you’ll need to find success in the kitchen. This is something I’ve been thinking about a lot as I teach more and more people to cook. My students …
There are a million different ways to make salad dressing. You’ve seen row after row of dressings at the grocery store: Ranch, Italian, Russian, caesar, bleu cheese, thousand island… there are literally thousands to choose from. (And FYI, the term “French dressing” is just a fancy name for vinaigrette.) I’ll eventually show you how to make all of these crazy salad dressings, but first we’re going to start with the easiest: How to make a vinaigrette.
Vinaigrette is literally 4 or 5 ingredients, added to a jar and shaken. That’s it. Now do you see why I’m starting here? 😇Also, vinaigrettes have a disproportionately high flavor to effort ratio, meaning they add a whole lot of awesome and require almost no work. In my book that gets an A+++++ WOUDL BUY AGAIN.