-
How to Make the Perfect Antipasto Platter
June 28, 2012
•
Le Cordon Bleu
•
Scottsdale
• 0 Comments
Antipasto means before the meal and is the traditional first course of a formal Italian dinner. It may include a variety of vegetables, meats, and cheeses. It also is considered an easy dish to prepare when having unexpected company shows up.It is something that is relatively easy to put together, but using the right ingredients is one think you will learn if you go to cooking school.
Continue...
-
5 Easy Weeknight Desserts
June 27, 2012
•
Le Cordon Bleu
•
Sacramento
• 0 Comments
Who says dessert has to be a time consuming, expensive, once-in-a-while affair? With these five ideas, you are well on your way to having a tasty, inexpensive dessert to top off any meal. Who knows, you may even be inspired to take baking classes to learn new skills and recipes!
Continue...
-
Healthy Lunches on the Go
June 26, 2012
•
Le Cordon Bleu
•
Portland
• 0 Comments
It is very easy to forget eating healthy when away from home. A good many people are away from home during the lunch hour and it is an easy temptation to just get something “fast” to tide us over until dinner. And a lot of times, that “fast” lunch is anything but healthy. Not to mention the strain on the wallet that eating out poses over time. You can incorporate healthier culinary arts creations into your lunch on the go fairly easily. Oregon cooking schools teach their students above all else that healthy food can be great tasting and soon you will see that it is true!
Continue...
-
Lightening up Your Appetizer Menu
June 25, 2012
•
Le Cordon Bleu
•
Minneapolis/St. Paul
• 0 Comments
Appetizers appeal to many people and for this reason, you can find them most anywhere. Parties, business meetings, family get-togethers, conventions, most anywhere you go, there will more than likely be an opportunity to enjoy these wonderful little delicacies. Even some of the hottest Minneapolis culinary arts restaurants are as highly revered for their appetizers as they are for their entrees. They are also the focus of many a cooking class.
Continue...
-
How to Make Shrimp Scampi
June 22, 2012
•
Le Cordon Bleu
•
Los Angeles
• 0 Comments
Shrimp scampi is one of those sophisticated dishes that are available at most upscale restaurants. Surely, this means that it is incredibly difficult for anyone who isn’t a culinary school graduate. Actually, it’s not that hard at all. In fact, the hardest part may be finding fresh enough shrimp.
Continue...
-
How to Shuck a Clam
June 21, 2012
•
Le Cordon Bleu
•
Las Vegas
• 0 Comments
Eating clams is a challenge for many – oysters too. It doesn’t matter if these bi-valves are cooked or raw. Many people just can’t eat them, even on a bet or dare. Getting past their slipperiness and inside-out appearance is just too big of an obstacle to overcome. If you’re one of these people, then this article may not be for you.
Continue...
-
An Easy Comfort Food Picnic
June 20, 2012
•
Le Cordon Bleu
•
Dallas
• 0 Comments
When planning a picnic menu you need to think two things: easy and cold. Everything that you make needs to be easy to prepare and taste great cold. You might make the best lasagna this side of Fort Worth, but it’s probably not that easy to make or taste that good straight from the fridge without a trip into microwave. When planning picnics this summer you don’t want to spend two days in the kitchen for a few hours of fun on a Saturday afternoon. You need easy to prepare, cooler-ready food.
Continue...
-
7 Refreshing Non-Alcoholic Summertime Cocktails
June 19, 2012
•
Le Cordon Bleu
•
Austin
• 0 Comments
Whether it’s a mocktail or a nadarita, sometimes you just want to enjoy some alcohol free beverages, especially now that summer is here and temperatures are on the rise. But just because you’re going alcohol free doesn’t mean that you can’t enjoy the fun and flavors of a great tasting cocktail. If you are thinking of attending a cooking school in Austin, you can use your culinary education to help you come up with your own delicious cocktail recipes.
Continue...
-
A Quick Look at Charcuterie
June 19, 2012
•
Le Cordon Bleu
•
Boston
• 0 Comments
You may have never heard of the word charcuterie before, but unless you’re a lifelong vegetarian, you’ve definitely tasted it. If you’re already a student at our Boston cooking school, then you’ve probably even made it. So what is it?
Continue...
-
Food Tips for Traveling with Children
June 18, 2012
•
Le Cordon Bleu
•
Atlanta
• 0 Comments
Family road trips or flights across the country can create a lot of great memories. They can also be very stressful without the right planning and preparation, especially when it comes to traveling with and feeding children. Adults may be up to sampling the local cuisine and eating at odd times, but chances are that the children will ask for chicken nuggets and mac & cheese, even at that fine trendy French restaurant you’ve wanted to go to. They will also be hungry “right now”.
Continue...