Vinaigrette: How to Emulsify

We’ve all heard that word here and there: “emulsify.” Why do we need to emulsify a vinaigrette? It is simple, emulsify is just a sophisticated word used for saying that you are making ingredients that would not naturally mix together, like water (or vinegar or wine or citrus juice) and oil, come together. And we…

Smithsonian: Food in the Garden

18 JULY 2013 6:00 PM to 8:00 PM I will be a part of the Smithsonian‘s “Food in the Garden” series this summer at the National Museum of American History Heirlooms: Old, New, Local, Global Heirloom foods let us taste history while preserving it, but what do “heirlooms” really mean and where do they come from?…