Deal of the Day
Video tricks, tips and techniques from local Chef's every Wednesday on TimesDispatch.com. |
3:19
Culinary Clues: Beurre blanc
Learn how to make Beurre blanc, a simple white wine and butter-based emulsified sauce, with techniques from Chef Tom Parfitt of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Video by Brigitte Fanelli
2:21
Culinary Clues: Panna Cotta
Learn how to make this classic Italian dessert at home with Chef Martin Gravely of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Video by Brigitte Fanelli
3:39
Culinary Clues: Homemade Caramel Sauce
Chef Tom Parfitt of UR's Center for Culinary Arts shares his tips and techniques for making caramel sauce at home. Caramel Sauce Recipe1 cup sugar¼ cup water1 tablespoon corn syrup1 cup cream4 tablespoons butter1 teaspoon vanillaPinch of salt Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here.
2:21
Culinary Clues: Pickled Onions
Learn how to make pickled onions at home with tips from Chef Tom Parfitt of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Video by Brigitte Fanelli
2:22
Culinary Clues: Simple Guacamole
Chef Martin Gravely of UR's Center for Culinary Arts shares his technique for making homemade guacamole. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more.
3:06
Culinary Clues: Making an Omelet
Learn how to make your own omelet at home with tips from Chef Martin Gravely of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli
2:10
Culinary Clues: Torching Crème Brûlée
Learn how to torch a crème brûlée at home with this demonstration by Chef Tom Parfitt of UR's Center for Culinary Arts. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli
3:27
Culinary Clues: Aioli
Chef Martin Gravely of UR's Center for Culinary Arts shares his tips and techniques for making aioli or homemade mayonnaise. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli
1:38
Culinary Clues: Homemade Whipped Cream
Chef Tom Parfitt of UR's Center for Culinary Arts shares his tips and techniques for making whipped cream at home. Check back each Wednesday for new Culinary Clues and view past Culinary Clues, here. Also, sign up to receive our weekly food and wine newsletter featuring recipes, videos and more. Video by Brigitte Fanelli
Advertisement
Food & Dining Slideshows
Creative gourmet burgers aren't cheap, but foodies are lining up in...
GALLERY: The Continental Westhampton
See photos of The Continental Westhampton. Johnny and Katrina...
GALLERY: Peter Chang's China Café
Since the February opening of Peter Chang China Café in Short Pump...
The owner of the popular Boka Truck wanted to showcase all the new...
Advertisement
Food Video
2:21
Learn how to make this classic Italian dessert at home with Chef...
3:39
Culinary Clues: Homemade Caramel Sauce
Chef Tom Parfitt of UR's Center for Culinary Arts shares his tips...
2:21
Culinary Clues: Pickled Onions
Learn how to make pickled onions at home with tips from Chef Tom...
2:22
Culinary Clues: Simple Guacamole
Chef Martin Gravely of UR's Center for Culinary Arts shares his...
Advertisement
