Fondant Potatoes
Fondant Potatoes I am always amazed at how many great things you can make with potatoes. My favorites list includes Pommes Anna, potato croquettes, and, of course, french fries. There are so many that we needed a good potato recipe round up page. What is even more...
Bread Pudding with Rum Sauce
Bread Pudding with Rum Sauce Isn’t bread pudding with rum sauce a tasty thing? I always think of it as cubed french toast with a dessert sauce. The cubing of the bread seems to be what sets french toast apart from bread pudding. The fact that you eat french...
Is There a Secret For How to Ripen an Avocado?
With a pretty steady year-round crop of avocados from Mexico, along with our domestic supply in California, most of us in the US can enjoy delicious in season avocados year round. How great is that? In the summer, when light pastas, cold soups (like our famous...
Pantry Raid: How to Cook Crab Legs
Those Marylanders are onto something with their love of crab legs. Shrimp, mussels, and scallops are seafood staples during the summer, but if we’re being honest, one of the best dishes you can cook during the summertime is crab legs. Crab legs come into season...
Pantry Raid: How to Make Bread
There’s one thing that sends waves of terror through some home chefs, and it’s not what many observers would expect. Not the French sauces that require perfect temperature control and exquisite timing, nor the delicacies of China and Japan that call for rare and...
Welcome to The Culinary Exchange. My name is Matthew. I am a husband, father, innovator, chef, author, blogger, spokesman and more. I created The Culinary
Exchange to be a go-to destination about all things food from the simplest topics like how to cook vegetables to the newest thing in crowd sourced food innovation and design.
Have a look around and let me know what you think! If you have an idea you would like to discuss or if you want to work together, by all means,
get in touch!
https://www.mtrobinsons.com