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When I host private group cooking lessons, my favorite part of the session is the Q&A. That’s when I get to really hear and understand what challenges people when they head into the kitchen, and see the aha moments they have as we talk about solutions. A few weeks ago, one of my guests asked about how to prevent lumpy gravy. She had made gravy for Thanksgiving for the first time, and was super proud of herself. Only one problem, she had lumps in it. Oops. Luckily, the solution to preventing lumpy gravy (and sauces of kind) is simple. Watch the video below to learn the simple trick that will ensure your gravy is always luscious and lump-free. And then join me in my group Travel & Feast on Facebook, where this week we are exploring how to make delicious sauces! We’ll cover everything from gravy to hollandaise, caramel and tomato. In tomorrow’s Tasty Kitchen show at 1pm Pacific I’ll be talking more about secrets of sauce-making. Don’t miss it!
Join me now! www.facebook.com/groups/travelandfeast
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Are you trying to add more vegetables to your meals? Maybe you’ve gotten into a routine of eating the same stir-fry or roasted veggie combination and it’s gotten pretty boring. Or perhaps you want to expand your palate beyond carrots, corn and lettuce But when you walk around the produce section at the grocery store, just thinking about trying something new seems overwhelming. Who has time to plan and figure out what to do with rutabagas and jicama? I hear that from my clients when they first start working with me. And in today’s video I share what I walk them through to help them easily conquer new ingredients. Watch this video to learn how to add more veggies to meals and cook a bigger variety of vegetables. And then join me in my group Travel & Feast on Facebook, where this week we are exploring Chilean food! It’s cuisine that utilizes so many tasty vegetables, plus tons of other delicious flavors. In tomorrow’s Tasty Kitchen show at 1pm Pacific I’ll be talking more about the flavors of Chilean food and how to use them.
Join me now! www.facebook.com/groups/travelandfeast “I want to make Indian food.” That’s something that I hear from people all the time. Indian food’s mixture of spices, aromas and flavors makes it one of the most intriguing cuisines. But I find many people are also put off when they see an Indian recipe, because it includes a long list of spices or ingredients that they don’t normally work with. This week I want to focus on one of those ingredients in particular: Garam Masala If you want to tackle Indian food or maybe you have a jar of garam masala that you’re not sure what to do with, then this video is for you. Watch the video below to learn how to cook with garam masala. And then join me in my group Travel & Feast on Facebook, where this week we are exploring curries! In tomorrow’s Tasty Kitchen show at 1pm Pacific I’ll be breaking down what you need to know to make your own curry at home.
Join me now! www.facebook.com/groups/travelandfeast Confession time: I used to find working with new ingredients really overwhelming. And, I remember, the first time I saw a piece of lemongrass I had absolutely no idea it was something I was actually supposed to eat. I mean, it’s called GRASS! Then I went to use it, and I was so confused by it’s weird fibrous texture. Is it supposed to be so rough? I feel like I’m chewing part of a tree. I knew I did something wrong. Well after educating myself and having some experience working with it firsthand, lemongrass has become one of my favorite herbs to use in the kitchen. And if you’re like me, and happen to LOVE Thai (seriously, y’all, I never get tired of Thai!) then you should cozy up to lemongrass. It’s the perfect ingredient to bring the aroma and essence of Southeast Asia into your kitchen. And it’s surprisingly easy to work with. Once you know what you’re doing. To introduce you to the wonderful world of lemongrass, I’m breaking down what you should know about working with this lovely, lemony ingredient. Tune in to learn more about lemongrass. And then join me in my group Travel & Feast on Facebook, where this week we are exploring Vietnamese food! It’s another cuisine that utilizes lemongrass, plus tons of other delicious flavors. In tomorrow’s Tasty Kitchen show at 1pm Pacific I’ll be talking more about the flavors of Vietnamese food and how to use them.
Join me now! www.facebook.com/groups/travelandfeast Now nearly everyone thinks their grandma’s cooking is the best, me included. For me the dish that makes me think of her is fried sweet plantains. Whenever I see plantains, it takes me back to standing next to my grandmother as she cut and fried up each sweet morsel. I grew up in my grandmother’s home, because my mom was a single mom taking care of three daughters and had to go to work. Lucky for me, that meant growing up with stories and tastes of my grandmother’s Panamanian heritage. Today, I still cook plantains as often as I get the chance in honor of my beloved grandma. If you have a story about a dish from your childhood, I’d love to hear it. Hit reply and let me know about a dish that brings back fond memories from your childhood. In this week’s video I’m sharing a quick primer on working with plantains, the banana-looking ingredient that’s not quite what it appears. Watch the video below to learn how to cook savory or sweet plantain dishes. And then head on over to my group Travel & Feast on Facebook, where this week we are exploring Haitian food! We’ll be talking more about ingredients from the Caribbean and how to make a special dish from Haiti that’s perfect with plantains, rice, fish, and just about anything that comes out of your kitchen! Join me now! www.facebook.com/groups/travelandfeast |
I'm Natasha Ho, a trained chef and avid traveler. I've studied culinary traditions from cuisines around the world, and I help food lovers learn how to cook a wide variety of meals that are consistently delicious so they can have more fun, ease and joy in their kitchen.
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July 2022
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