Cool Tips

Cool Tip: Supper Club Under the Stars

Here are the menu and recipes for a dinner party that we offered, with some wonderful partners, as an auction lot to support a very worthy cause. Our partners were Vivier WInes, a marvelous wine producer that blends the ancient traditions of French winegrowing with the youthfulness and potential of American vineyards and Hip Shakes, a wonderful band featuring Joe Shotwell. Beverly Shotwell was our photographer and amazing helper in all things.

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Cool Tip: To Salt or Not to Salt... That is the Question

So … the summer season is starting to wind down - the grape harvest is in full-swing here in Napa Valley - and we all are searching for more ways to enjoy the abundance of zucchinis, cucumbers, and eggplants … from our own garden, your friends’ gardens, or the farmers’ markets … before winter descends. And as we approach this bounty, with a variety of recipes in mind, the fundamental question is ...to salt or not to salt?

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Cool Tip: Debloat Your Vegetables Before Cooking

Many of our favorite vegetables have a high water content: zucchini, cucumbers, eggplant (OK: my fave, but not Piper’s!), and more. And if you try to cook them just as they come in from the garden, that extra water will effectively poach the vegetable, turning it into a soggy, tasteless (or, worse, bad tasting) mess, and it will dilute any sauce or dressing you try to serve with it. So you need to remove a significant percentage of that water, and you do that with salt.

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Cool Tip: Rediscover Your Microwave

Your microwave is not just for reheating coffee or melting butter. Nathan Myhrvold has called its capabilities “underappreciated” and Mark Bittman wanted to rename it “the whiz-bang steaming oven”. We love it for cooking bacon, and Kennedy’s Favorite Chicken is a microwave reengineered recipe that reduces over an hour of stovetop cooking time to 15 minutes in the microwave (and the results are better, too). And everyday we’re discovering more ways it can produce wonderful food quickly. So how is this all possible?

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Cool Tip: What Makes Food Slide...and why you care!

Over the years we’ve all had various iterations of “non-stick” cookware. The attractions of cooking with less (or no) oil and easy cleanup have always been strong. But problems of durability and concerns over chemical toxicity have fueled debate over the years.

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