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Rice Pilaf Two Ways

by Elizabeth Skipper
Using a bland food like rice or mashed potatoes is a good way to sample different seasonings. Here’s a way to taste the difference between the flavors of a mirepoix, the quintessential French flavor base, and a trinity, the flavor base of Cajun and Creole cooking. The cooking technique is that of a basic rice pilaf.

Made with carrot, this

Mirepoix vs. The Trinity

by Elizabeth Skipper
From various cooking shows and recipes I have learned the difference between a mirepoix and a trinity. Do you find them to be fairly interchangeable, or when following a recipe, do I need to stick with the noted ingredients? The reason this comes to mind is that recently I

Low-fat, Homemade Cream of Celery Soup

by TT
I never thought of cream of celery soup as anything more than a punchline, an ingredient from a 70s cookbook. Sure, my mom made a number of dishes that included a can of cream of celery soup, but it wasn't a soup to be served on its own.

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Celery 101

by Jane Wangersky
Until I tried the organic kind, I never realized that celery actually had a flavor. All the celery I’d tasted before had just filled my mouth with a slight impression that I was eating some crisp green vegetable. Still, it was cheap and healthy, and thus useful for filling