Field and Feast Extra: Susan Feniger Play Now | Play in Popup

Chef Susan Feniger is coming to Austin to teach a class April 26 at Central Market. It’s part of Central Market’s Passporte Brasil promotion, that begins April 24 and runs through May 7, 2013; if you live in Central Texas (or plan to visit during this time), you can enter to win one seat in her class, along with a copy of her latest cookbook: Susan Feniger’s STREET: irresistibly crispy, creamy, crunchy, spicy, sticky, sweet recipes.

Feel the thrill, the power, and the joy of making meals from the ground up when you grow your own food. It doesn’t require a farm sized plot, nor does it need to take a lot of your precious time.

It’s handy to know what the parts of a knife are called. This way when you’re helping in the kitchen and whoever is cooking tries to hand you a knife, telling you to grab the bolster, you won’t dash off to the bedroom to pilfer a pillow. That would just be embarrassing.

Many global cuisines rely on a combination of three aromatic vegetables and herbs sautéed together to form the foundation of savory recipes, giving them their distinctive flavors.

Chiffonade is a cooking technique whereby you stack leafy greens or herbs and cut them into thin ribbons. In French, the word means “rags” because that’s what the shreds look like when you’re done.

Crashing the stock is a step in the cooking process that involves discarding the water in which meaty bones (beef, poultry or veal) simmer, releasing impurities that rise to the water’s surface as scum. After crashing the stock, the pot containing the bones is refilled with cold water and brought back to heat.