No, it's not some old-timey dance step. Or something draped over the lights in a brothel. Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons.
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Cook your green beans so they keep their color
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How To:
Prepare leeks for soups
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How To:
Baton vegetables
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How To:
Make crispy cassava chips
-
How To:
Cut a Bell Pepper into Strips and Dice It into Cubes
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How To:
Store roasted red peppers in olive oil
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How To:
Make Filipino pakbet or pinakbet (mixed vegetables)
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How To:
Make Indo Chinese szechuan green beans
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How To:
Find and eat wild Watercress without being poisoned
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How To:
Make Pakistani style aaloo palak
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How To:
Make Camote Fries or Sweet Potato Fries for Breakfast
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How To:
Make Indian tindora vegetable
-
How To:
Make sirloin steak and asparagus stir fry with Betty
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How To:
Make a creamy butternut squash purée side dish
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How To:
Make a radish rosette to garnish your food
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How To:
Make Pakistani phalli (green beans) aaloo sabzi
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How To:
Make Asian vegetables with soy sauce gravy with Betty
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How To:
Cook Black Eyed Peas on New Year's Day (Hoppin' John Recipe)
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How To:
Make a raw marinated kale cole slaw
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Make Vietnamese spring rolls
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