Danilo's Culinary Arts Blog May 2008 Archive

Early in my first semester of culinary school, I inexplicably took a night job at a French restaurant. I say "inexplicably" because class started at 6:00 am every day, but ... Read More

Memorial Day marks the start of the summer grilling season, when eating food prepared outdoors beneath a sweltering sun, far from running water or proper refrigeration, suddenly sounds like a ... Read More

The chef's knife may well be the most important piece of equipment in all of the culinary arts. It certainly spends more time in your hand than any other kitchen ... Read More

It's normal to think about cooking in terms of recipes. Recipes alone don't tell the whole story, though. How to Make Puréed SoupsPhoto © Danilo Alfaro That's because recipes are nothing ... Read More

This past month has featured a lot of nice breakfast and brunch recipes, a few chicken recipes, and one or two bakery items. Of course, it wouldn't be spring without ... Read More

Mother's Day is legendary for being the single busiest day in the restaurant business. Whether it's brunch or dinner, more of us go out to eat on Mother's Day than ... Read More

When preparing a big holiday meal, it's not uncommon to have to double or even triple a recipe. That's called scaling a recipe, and it's usually pretty straightforward. The ultimate ... Read More

If you're like most people, your weekday mornings are probably far more hectic and rushed than your evenings. As a result, we tend to eschew long, leisurely breakfasts in favor ... Read More