To get one cup of crushed tortilla chips, measure approximately two cups of whole chips before crushing. Toss them into a plastic bag or put them between two paper towels and roll over them with a rolling pin or crush them with the bottom of a pan. You want fine crumbs, but there’s no need … Continue Reading »

A little chopped cilantro and lime juice added to the dressing is a delicious and healthy addition. Preparation tips are included below the recipe, including a link to a great video by Chef Mike Symon about how to suprême–or segment into membrane- and pith-free sections–your orange.

Prep. notes: The trick to trimming asparagus is to grab each spear by the bottom with one hand and gently rotate the tender end in a circle until the tip snaps away from the tough part. Prepare the spring onions or scallions by trimming about half of the green top away, such that you’re left … Continue Reading »

The mix blended in Fort Kent, Maine, by the Bouchard Family is intended to make traditional ployes, or Acadian buckwheat pancakes. I find the mix to be as versatile as any baking mix on the market. Though the ploye mix is not gluten-free, the pure buckwheat flour that the Bouchards sell is. … Continue Reading »