Basics & techniques

Homemade vegetable stock

Making vegetable stock

The flavor of homemade vegetable stock is so deep, so rich and so nuanced, it simply can’t compare to the commercial vegetable stock in cartons. Viviane Bauquet Farre shares her recipe and tips for making the most flavorful vegetable stock ever.

Cooked quinoa

How to cook quinoaGet the perfect flavor and texture from your quinoa, every time

Quinoa is a super food! It is a complete protein with an abundance of Lysine. It’s also packed with essential minerals such as manganese, magnesium, iron, copper and phosphorous. Viviane Bauquet Farre shares her recipe for how to cook quinoa the perfect way with step-by-step photos and instructions. The recipe also shows you how to rinse the bitter and slightly toxic saponin that naturally coats the seeds before cooking it.

Fresh winter squash purée

Fresh winter squash purée

Making fresh pumpkin or winter squash puree is easy. Here’s a recipe and pictures describing every step of the process. Best of all, you can freeze the fresh purée for up to 2 months. The flavor of this purée is so intense and sweet, the texture so creamy, that it’ll be hard to go back to the canned stuff!

Drying fresh herbs to make Herbes de Provence and more…

Viviane Bauquet Farre gives thorough directions on how to air dry fresh herbs and make your own blend of Herbes de Provence. She also shows how to dry Bronze fennel seeds, chili pepper flakes, and herbs for teas and infusions like mint, lemon verbena and lemon balm. The aroma of air-dried herbs is simply unsurpassed.