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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How To:
Cook your green beans so they keep their color
How To:
Cook fresh pumpkin flowers
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Prepare leeks for soups
How To:
Make an old fashioned chow-chow or pickle relish
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Make Korean apple kimchi
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Prepare deep fried sweet banana peppers
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Make an easy smoked acorn squash
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Remove seeds from canned tomatoes
How To:
Make an authentic New Orleans style roux for recipes
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Pickle jalapeno and Anaheim peppers at home
How To:
Find and eat wild Watercress without being poisoned
How To:
How to cook home fries
How To:
Prepare bok choy for Chinese food
How To:
Make brown sugar topped baked sweet potatoes
How To:
Make Indian style peanut stuffed peppers
How To:
Make oven-dried San Marzano tomatoes with thyme
How To:
Make Indo Chinese szechuan green beans
How To:
Make Southwest potatoes with black beans and corn
How To:
Make edible vegetable arrangements
How To:
Prepare a mashed potato bar for a party
How To:
Cook your green beans so they keep their color
How To:
Cook fresh pumpkin flowers
How To:
Prepare leeks for soups
How To:
Make an old fashioned chow-chow or pickle relish
How To:
Make Korean apple kimchi
How To:
Prepare deep fried sweet banana peppers
How To:
Make an easy smoked acorn squash
How To:
Remove seeds from canned tomatoes
How To:
Make an authentic New Orleans style roux for recipes
How To:
Pickle jalapeno and Anaheim peppers at home
How To:
Find and eat wild Watercress without being poisoned
How To:
How to cook home fries
How To:
Prepare bok choy for Chinese food
How To:
Make brown sugar topped baked sweet potatoes
How To:
Make Indian style peanut stuffed peppers
How To:
Make simple and classic Charleston Shem Creek shrimp and grits
How To:
Make Southwest potatoes with black beans and corn
How To:
Make oven-dried San Marzano tomatoes with thyme
How To:
Microwave an artichoke
How To:
Make Indo Chinese szechuan green beans
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