Three basic (salad) dressings, useful for many other foods as well; one vinaigrette, the other two creamier but the other two alive with the electric balancing of fat and acidity.

“Mirepoix” (pronounced meer-pwah), or its Spanish sibling “sofrito” or Italian “soffritto,” are what chefs call “aromatics,” the heady mix of vegetables and seasonings at the base of many warm temperature dishes (certainly most wet dishes such as soups or braises) all over the world.

Caramelized proteins or sugars left behind from browning meats are called “fond,” as in “foundation,” because they are now the very flavorful base for sauces that can be made directly in the same pan. Adding a liquid with which to boil, then scrape up these bits, is called “deglazing.” Photo from techfun on flickr.com.

This culinary term means to slice or cut leafy greens such as lettuce (or, in this recipe, chard) or fresh leafy herbs (the best example is basil) into very thin strips that are then used as an accent or garnish for any number of dishes such as soup, pasta, or fish. It derives from the French “chiffon,” meaning rag; therefore, “to cut up into rags.”

Praise the braise, the method of cooking meat in a wet environment (versus the dry place that an oven is). Many stringy vegetables such as leeks or endives benefit from a braise as well.

Hints on cooking and serving foods, with three recipes, that are easy to swallow (especially for those who have difficulty swallowing after surgery, say, or due to trauma to the mouth or throat.)

The best marinara sauce—the true marinara sauce—is made in a skillet right before it’s eaten. Takes 20 minutes tops. It’s bright red (not kettle-cooked red) and smells of the perfumes of pomodoro, little else.

You can make dinner from what’s on hand, as meager as that may be. Above all, reframe what a “meal” means.

One of the earlier and more primitive transformations of foods is fermentation, the conversion by yeast, bacteria, or microbe, often in their wild state, of one form of food into another, thus lengthening its useful life. Photo from ELEVATE on pexels.com

Butternut squash soup finished “in the Spanish way”

If you’re going to get into a pickle in the kitchen, you’d best go all the way.

Don’t just toss a bunch of chopped fruit together, then add sugar, without reading this first.

Two recipes here, one for borscht; the other, for success.

Cooking vegan impresses on the home cook just how much non-plant food we can do without in our diet—all without sacrificing flavor, aroma, texture and other eating esthetics.

Elotes, Mexican street corn—and now as American as the 4th of July.

Might you be considering eating more plants in lieu of meats or fish? May I propose that you cook Indian?

Into the garbage or compost bin? Nope. Next stop, the stockpot.

Tips (and illustrations) on How to Cut Up an Onion, plus a recipe for French Onion Soup Gratinée.

Top row, a Fresno chile pepper and sprouting garlic cloves. Bottom row, dried garden sage and a cut-open lemon, showing the white pith.

Three Sacred Sisters Salad pays homage to the Mesoamerican mix of beans, corn and squash.