Don Silvers

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Don Silvers' Blog

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Recent posts

• Maria Bertuzzis Lemon Chicken from The Splendid Table by Lynne Rossetto Kasper
• Shrimp Jambalaya from Glorious American Food by Christopher Idone
• Chicken in Garlic and Shallots from Im Just Here For The Food by Alton Brown
• Rhubarb Strawberry Soup With Almond Macaroons from The National Culinary Review
• Red Cabbage and Onions with apples and Apricots from The National Culinary Review
• Old Fashioned Chicken Stew from Classic Sauces and Their Preparation by Raymond Oliver
• Spaghetti with Garlic and Oil, Pasta with Mushrooms and Fettuccine with Butter and Parmesan from The Pasta Bible by Jeni Wright
• Spiced Chicken with Red Wine, Vinegar and Bacon from The Cookbook Library by Anne Willan with Mark Cherniavsky and Kyri Claflin
• Join Us As We Say Farewell to Foie Gras At Petit Syrah
• Braised Pork Chops and Braised Red Cabbage from The White House Family Cookbook by White House Executive Chef Henry Haller with Virginia Aronson
• Basil and Onion Mashed Potatoes from The Splendid Table recipes from Emilia Romagna the Heartland of Northern Italian Food
• Pot Au Feu from the Complete Galloping Gourmet Cookbook Graham Kerrs Culinary Collection
• Soup and Gravy tips from The Wizard of Food by Dr Myles H Bader
• Steak Perfection by Joe OConnell
• Easy Chicken Thighs from Cooks Illustrated 2011
• Key To A Perfect Omelet from Trucs of the Trade by Frank Ball and Arlene Feltman
• Salvaging Burned Rice from Trucs of the Trade by Frank Ball and Arlene Feltman
• Triple Chocolate Pudding from Chocolate by Nick Malgieri
• Rich Chocolate Mousse from Chocolate by Nick Malgieri
• Pumpkin and Bacon Soup from Fat An Appreciation Of A Misunderstood Ingredient With Recipes by Jennifer McLagan
• Red Onion Tarts from Chez Panisse Menu Cookbook by Alice Waters
• Southern Bread Pudding with Bourbon Sauce and Whiskey Bread Pudding with Caramel Sauce from down home downtown by Jeff Mall and Josh Silvers
• Cold Poached Salmon With Sauce Verte from Great Chefs of New Orleans II
• Cheryls Macaroni and Cheese from Fix It and Forget It Cookbook by Dawn J Ranck and Phyllis Pellman Good
• Fat An Appreciation Of A Misunderstood Ingredient with recipes by Jennifer McLagan
• Carrot and Shallot Soup with Chervil Cream from Chez Panisse Menu Cookbook by Alice Waters
• Spinach Salad Scherzo from of Pipes and Pans A Musical Cookbook by the Des Moines Symphony
• Tips For Perfect Pasta by Kikkoman
• Udon With Wasabi Sauce and Grilled Pork or Chicken by Kikkoman
• Why We Get Fat and What To Do About It by Gary Taubes
• Egg Grades and Storing Eggs from Keys to Good Cooking A Guide to Making The Best Of Foods And Recipes by Harold McGee
• Wild Mushroom and Goat Cheese Chile Rellenos with New Mexico Red Chile Sauce from downhome downtown by jeff mall Zin Restaurant and Wine Bar and josh silvers Syrah Bistro
• Cooking With Oils by Don Silvers
• Mushroom and Vegetable Essences from Sauces by James Peterson
• The Efficient Kitchen from The Efficient Kitchen by Georgie Boynton Child published in 1914
• Salmon en Papillotte with Julienned Vegetables from Sauces by James Peterson
• Chocolate Cheesecake Muffins from Muffins Galore by Catherine Atkinson
• Salt Smarts by Laura Taxel from The National Culinary Review
• Al Capps Baked Stuffed Mushrooms from Dining With Celebrities compiled by Selma Cherkas
• Eggs Benedict With A Twist
• Pan Asian Guacamole from Dinner at the Authentic Cafe by Roger Hayot with Sheila Linderman
• Authentic Guacamole from Dinner at the Authentic Cafe by Roger Hayot with Sheila Linderman
• Food Pairings from Culinary Artistry by Andrew Dornenburg and Karen Page
• Keys To Good Cooking A Guide To Making The Best Of Foods and Recipes by Harold McGee
• Kitchen Design The Right Way
• Cranberry Chutney from Julia and Jacques Cooking At Home by Julia Child and Jacques Pepin
• Green Beans with Shaved Onion, Fried Almonds and Parmigiano-Reggiano from Best of the Best Cookbook Recipes by the editors of Food and Wine Magazine
• Grilled Apple Glazed Lamb Chops from The Great American Cookout by Gregg R. Gillespie
• Testing Temperatures of Leftovers from The Best Kitchen Quick Tips by the editors of Cooks Illustrated Magazine
• Knife Safety
• How To Tell When Poultry Is Done from Timing Is Everything The Complete Timing Guide To Cooking by Jack Piccolo
• Spaghetti Squash with Sage and Walnuts from Urban Italian by Andrew Carmellini and Gwen Hyman
• Grilled Chicken and Gorgonzola Salad from Dinner at the Authentic Cafe by Roger Hayot and Sheila Linderman
• Quick and Easy Cinnamon Rolls from The Kitchen Detective by Christopher Kimball
• AP vs EP Something To Think About
• Storing Mushrooms
• Star Fruit from The New Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
• Petes Spaghetti submitted by Douglas Fairbanks Jr from Dining With Celebrities compiled by Selma Cherkas
• Braised Spinach With Leeks and Roasted Garlic from The Taste of the Season by Diane Rossen Worthington
• Perfect Pancakes from The Kitchen Detective by Christopher Kimball
• Syrah Bistro Santa Rosa California
• A Quote By Don Silvers
• Green Onion Black Sesame Catfish from Dinner At The Authentic Cafe by Roger Hayot and Sheila Linderman
• The New Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
• The Brown Derbys Cobb Salad from Dining With Celebrities compiled by Selma Cherkas
• A Menu from The Art of French Cooking translated by Joseph Faulkner and edited by Bart Winer
• Chanterelle Ravioli with Grilled Chanterelles from The Wolfgang Puck Cookbook by Wolfgang Puck
• Mixed Greens with Roasted Beets and Toasted Walnuts from American Bistro by Diane Rosen Worthington
• Pork Tenderloin or Fried Pork Chops from Catering For Two by Alice L. James
• Pasta Primavera from The Kitchen Detective by Christopher Kimball
• Angostura Bitters from The New Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
• Chilled Melon Soup with Jalapenos and Mint and Spicy Watermelon Gazpacho from down home down town by jeff mall, zin restaurant and wine bar and josh silvers, syrah bistro
• Jacqueline Kennedys Beef Strofanoff from Dining with Celebrities compiled by Selma Cherkas
• Caramel Sea Foam Cream Mousse from Catering for Two by Alice L James 1898
• Oatmeal Scones with Dried Apricots and Cranberries from The Kitchen Detective by Christopher Kimball
• Crabmeat with Mushrooms from Dali Les Diners de Gala translated by Captain J. Peter Moore
• Avocado Crepes Filled with Crabmeat from The Four Seasons Cookbook by by Charlotte Adams and Special Consultant James Beard
• Acai Berry from The New Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
• Oven Roasted Beets With Goat Cheese from Simple to Spectacular by Jean Georges Vongerichten and Mark Bittman
• Chive Pesto from The Kitchen Detective written by Christopher Kimball
• Quinoa from the Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
• Chartreuse of Vegetables from The Four Seasons Cookbook by Charlotte Adams and Special Consultant James Beard
• Gazpacho from The Culinary Institute of America
• Patricia Collinge Chocolate-Butterscotch Pudding from Dining With Celebrities compiled by Selma Cherkas
• Broiled Calfs Liver from Buckeye Cookery and Practical Housekeeping 1877
• Omelet from the Buckeye Cookery and Practical Housekeeping 1877
• Southern Bread Pudding With Bourbon Sauce and Whiskey Bread Pudding With Caramel Sauce from down home:down town by Jeff Mall, Zin Resaurant and Wine Bar and Josh Silvers, Syrah Bistro
• Beef Skewers with Piquillo Steak Sauce by Bobby Flay with Stephanie Banyas and Sally Jackson from Best of the Best Cookbook Recipes
• Better Scallion Chopping from Trucs of the Trade by Frank Ball and Arlen Feltman, Editors
• Bittersweet Chocolate Creme Brulee from Chocolate by Nick Malgieri
• 20 Fun Tips From Kitchen Design With Cooking In Mind
• Kitchen Weights and Measurements and Their Equivalents
• Butterscotch Creme Brulee and Butterscotch Pudding with Soft and Sexy Whipped Cream down home: downtown by jeff mall, zin restaurant & wine bar and josh silvers, syrah bistro
• Food Rules An Eaters Manual by Michael Pollan
• The Best Kitchen Quick Tips by the editors of Cooks Illustrated Magazine
• Tagliatelle with Chicken Ragu from Best of the Best Cookbook Recipes Food & Wine Magazine
• Food Pairing from Culinary Artistry by Andrew Dornenburg and Karen Page
• Dreamy Coconut Cream Pie from Best of the Best Cookbook: Food and Wine
• Food Rules - an Eaters Manual by Michael Pollan
• Sea Scallops alla Caprese from Best of the Best Cookbook
• Preserving Fresh Herbs from Trucs of the Trade
• "Seven-Minute "Roasted" Chicken (Trucs of the Trade)
• The Best Salsa Verde ( The Kitchen Detective)
• down home : downtown "Seasonal Recipes from two Sonoma Wine Country Restaurants" by:( jeff mall, zin restaurant & wine bar & josh silvers, syrah bistro)
• Chicken Gumbo - Cajun Cookin, Woodcards, Houma, LA
• Lettuce: Coring and Washing "The Best Kitchen Quick Tips"
• Preventing Boil-Overs - "Tricks of the Trade"
• Kitchen Efficiency, Plastic Produce Bag Storage (The best kitchen quick tips)
• Kitchen Design the way a Chef and Cooking Teacher sees it (Don Silvers)
• No-Fuss Garlic Puree Trucs of the Trade
• Eggplant Gender (Trucs of the Trade)
• Cookware - (Cleaning Copper) from "The Best of Kitchen Quick Tips"
• Odorless Cauliflower Cooking (Trucs of The Trade) Frank Ball & Arlene Feltman, Editors
• A Word About Salt - "The Kitchen Detective" by Christopher Kimball
• Carrots That Taste Like Carrots "Trucs of the Trade" Frank Ball & Arlene Feltman, Editors
• Thinking INSIDE The Box By Donald Silvers, CKD, and Moorea Hoffman
• Kitchen Tip
• The National Kitchen and Bath Association (NKBA) needs to wake up and smell the coffee. Kitchens are for cooking.
• Kitchen Remodel: Replacement or Redesign?

Don Silvers' Blog & Articles

Knife Safety

Sunday, October 31, 2010

Posted by Donald E. Silvers at 10:01 PM | Useful Cooking and Kitchen Tips | Comments (0) | Permalink | Top of Page