Month: March 2014

How To Cook Chickpeas | TheSaucyCulinarian.com

How To Cook Chickpeas

As I am a big fan of the dry goods section in the food market, chickpeas are something I…

The Perfect Hard-Boiled Egg

I love hard-boiled eggs; their…

Featured Recipes

Southwest Black Bean and Corn Chili Soup | TheSaucyCulinarian.com

Southwest Black Bean and Corn Chili Soup

Beef Stew | TheSaucyCulinarian.com

Beef Stew

Smith & Wollensky's Truffled Macaroni & Cheese | TheSaucyCulinarian.com

Truffled Mac ‘N Cheese

Easy Homemade Croutons | TheSaucyCulinarian.com

Easy Homemade Croutons

How To: Grilled Corn | TheSaucyCulinarian.com

Grilled Corn

Marinated Flank Steak | TheSaucyCulinarian.com

Marinated Flank Steak

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Did You Know...

Lobster bisque is a puree soup, meaning most of the liquid is pureed at the end of the soup making process to make the soup thick and creamy. Traditionally, it was thickened with rice, but today it is mostly thickened with a roux. It is typically garnished with small chunks of lobster meat.