Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.

If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.




Salt is salt. Many chefs and food writers will say that using kosher salt, sea salt or one of the many gourmet salts on the market is better than the stuff in the round blue box… but for the most part salt is salt.

I know chefs who claim that kosher salt tastes saltier. This is true only because the crystals are larger and less likely to dissolve completely on the food. The crystals that remain dissolve on the tongue, more directly activating the salt taste buds. There is a slight difference in the amount of sodium in a teaspoon of kosher and regular table salt. Again, this is because the larger, irregular crystals in kosher salt take up more room in the spoon. The weight of a teaspoon of table salt is about the same as 1 1/4 teaspoons of kosher salt.

Sea salt is also popular and there are chefs that swear by using special varieties. The sodium chloride that makes up sea salt is the same as that in granulated or kosher salt. It is the impurities in sea salts that accounts for differences in flavor.