By Brenda C. Hill When Maralyn and I were writing our first two culinary books, we interviewed over a hundred chefs from around the world. We always asked them what was their favorite kitchen tool. And, for a tip for other...
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These original recipes are from Greece and Puebla, Mexico. Maralyn knows about the delicious foods...
Read MoreI finally found it. A simple recipe for making my own cre’me fraiche. Yes, I can usually find it in my local market, but sometimes they run out. I prefer cre’me fraiche (French sour cream) to regular sour cream. This...
Read MoreTwo tips for mashed or smashed with a bite.I tried this mashed potato twist from Tyler Florence with great compliments.Like us, Tyler uses Yukon gold with generous amounts of cream, butter, milk and salt and pepper.At the end of...
Read MoreLemongrass:This is one of the most delicious and important flavorings in Thai cooking. Citral, an essential oil, gives lemongrass its lemony taste and fragrance.When Maralyn lived in North Carolina, she grew lemongrass just...
Read MoreRecently Maralyn and I wore our Tandem Taster hats, I mean shirts, in order to judge l4 restaurants in Fallbrook, California. We tasted many delectable dishes made by talented chefs.In a few cases we feel that some of the dishes...
Read MoreThe Hill Team has known Steve Schimoler for many years. I personally met him, when Brenda introduced us about 18 years ago. Wow, it has been a long time. He was young and starting to make a name for himself. Well, her certainly...
Read MoreMaralyn and I have been on a simplicity kick, ever since we prepared a November Thanksgiving dinner one hot august afternoon in Arizona.We tried to follow up with some simple holiday recipes for the Big Blend Magazine.Now I am...
Read MoreIn the fall issue of Flavor & The Menu, Steve Schimoler has written an article “Degree of Flavor.” It’s excellent at describing the importance of the temperature that you cook and serve various types of...
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