cooking

Commentary
5:00 am
Fri February 7, 2014

Tanya Tandoc: Slow Cooking

Credit nemuneko.jc / Flickr--Creative Commons

My plan for today was to talk about leftovers and what to do with them, but as I sat in my office typing and watching snow fall beautifully onto our patio, I changed my mind.

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Commentary
5:00 am
Fri December 27, 2013

Tanya Tandoc: Now THIS Is French Onion Soup

Credit Tanya Tandoc / KMUW

French onion soup is the iconic bistro classic that nearly everyone is familiar with. Rich beef broth, filled with onions, topped with a slice of baguette and covered with cheese. Well done, it is delicious. Poorly done, it is hell in a bowl.

When I developed my recipe for this soup, I decided that there were a few things that I would change. Most apparent was the fact that the bread was always soggy and the cheese, once broiled, would harden immediately into a spoon-rejecting casing.

So I did a little tweaking and fixed the things that annoyed me about the soup.

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Commentary
5:00 am
Fri November 15, 2013

Tanya Tandoc: Spicy Advice

Credit SteamDave / Flickr / Creative Commons

Spices and herbs are as essential as a sharp knife when creating delicious food.

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Commentary
5:00 am
Fri November 1, 2013

Tanya Tandoc: Get A Good Knife. Seriously.

Credit Tom Lin :3= / Flickr / Creative Commons

My knife is the most essential tool in my kitchen arsenal. All the beautiful, expensive pots and pans in the world cannot make up for a bad knife.

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Commentary
5:00 am
Fri October 4, 2013

Tanya Tandoc: A Peek Into My Inspiration

Tanya Tandoc KMUW

I read cookbooks like novels, and I have ever since I discovered my mother’s late '60s edition of Betty Crocker. I have more than 400 food books, and I love them all, even the ones that aren’t very good.

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