ChefsLine Cooking Blog
Cooking Q&A's, Videos, Tips, and Customized Recipes
In this show, Chef Cary Wolfson and Jenn discuss the finer points of braising, how to put together last minute meals, how long you can store leftovers, Farfalle Pasta with Lamb Ragu and Pesto Ricotta, when to use fresh versus dry pasta, green bean dish ideas.
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- Chef Jim Gray writes: Sauces with butter and cream can be delicate and breaking is a frequent and unwelcome problem. If you've made the about topic: sauce
- Chef Jim Gray writes: A double boiler should do the trick, Ann. But the bigger problem is keeping the pesto a vibrant green. It about topic: cooking pasta
- Chef Jim Gray writes: Hi Gladys, You are preparing two large roasts. The larger, 18 pounder, is often referred to as a steamship round, and about topic: roast beef
