Chef Raven's Culinary Tips , appear in SFPNN every Tuesday.

As the owner of a catering company, I often get asked for cooking or other culinary advice. I'm the first to admit that there is a lot that I don't know but luckily I'm married to a professionally trained Executive Chef. Between the two of us we should be able to answer any of your questions.

The reason I started doing my weekly tip was to give culinary information that I wish someone had told me. My information is aimed at the average-capability home cook but I am also available via email to answer any questions. No question is a stupid one if you don't know the answer. Ask away!

"Life is what happens while you're making other plans"

You can E-Mail Chef Raven at: CulinaryArtistry@aol.com.

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Culinary Tips From Chef Raven

The following  Culinary Tips From Chef Raven appeared in SFPNN in 2002.

10/01/02	Samantha's Chocolate Cake
09/24/02	The Perfect Shrimp Cocktail
09/17/02	Make Things Easy on Yourself
08/27/02	A Challenge
08/06/02	Deli-style Cole Slaw
07/30/02	Hard Boiled Eggs
07/23/02	BBQ Sauce
07/16/02	Grilled Asparagus Spears
07/09/02	Sticky Rice
07/02/02	Old-fashioned Potato Salad
06/25/02	Multi-Colored Pepper Salad w/ Vinaigrette
06/18/02	Cold Avocado Soup with Corn Fritter Croutons
06/11/02	Cook's Illustrated
06/04/02	Ice
05/28/02	Prepare Ahead of Time
05/21/02	Spring Cleaning
05/14/02	Try The Best!
05/07/02	Give Yourself a Break!
04/30/02	Tips for a Fun and Happy Cinco de Mayo
04/23/02	Garden Tortellini Salad with Dijon Vinaigrette
04/16/02	More Interesting Dip
04/09/02	Baked Beans
04/02/02	Grilled Chicken with Orange Marinade
03/26/02	Sicilian Cassata
03/19/02	Aioli
03/12/02	Herbs
03/05/02	Scallops
02/26/02	Goat Cheese / Marmalade Crostini
02/19/02	Avocado Salsa
02/12/02	Coffee
02/05/02	Time Management Tip:  Meal Lists
01/29/02	Salt
01/22/02	Re-heating Left Overs
01/08/02	Prepackaged Vs From Scratch

• ct current articles

• CT 2001 archives

• CT 2000 archives

• Return To Top Of Page

 

 

 

 

 

The following Culinary Tips From Chef Raven appeared in SFPNN in 2001.

12/18/01	A Very Special Coffee Cake
12/11/01	A Small Basket of Baking Goodies
12/04/01	Easy Super Great Cookies...
10/30/01	Beaujolais Nouveau 2001
11/06/01	French Fries
10/30/01	November issue of Bon Appétit
10/23/01	Meat Safety
10/16/01	Butternut Squash
10/09/01	Two Simple Vinaigrettes
10/02/01	Pound Cake
09/18/01	Listen
09/11/01	Sciabica
09/04/01	Apple Crisp
08/28/01	Moved Recently?
08/07/01	Brownies
07/31/01	Vermouth Beurre Blanc
07/24/01	Doubling A Recipe
07/17/01	Choosing The Right Olive Oil
07/10/01	Gimmick or Great?  Baker's Sugar
07/03/01	Oil and Vinegar Cole Slaw
06/26/01	Sifting And Measuring
06/19/01	Chicken Almond Casserole
06/12/01	Freezer Organization
06/05/01	Nuts
05/29/01	Leftovers
05/22/01	Cutting Boards
05/15/01	Laurie's Chinese Chicken Salad
05/08/01	On The BBQ
05/01/01	Magi-Cake Strips
04/24/01	Cheesecake
04/17/01	Knives
04/10/01	Proper Equipment
04/03/01	An Assortment of Tips
03/27/01	Broccoli Potato Salad
03/20/01	Cooking With Wine
03/13/01	Lemons!
03/06/01	Proper Storage of Bread Products
02/27/01	Clarifying Butter
02/20/01	Be Prepared
02/13/01	Coffee Cake
02/06/01	Sautés and Salads
01/30/01	Sweet and Sour Pickles
01/23/01	Time To Start Fresh - Part 2
01/16/01	Time To Start Fresh - Part 1
01/09/01	Avocados
01/02/01	Presentation: Part 2

• ct current articles

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• CT 2000 archives

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The following Culinary Tips From Chef Raven have appeared in SFPNN in 2000.

12/19/00	Presentation: Part 1
12/12/00	The Cookie Monster
12/05/00	Fabulous Fudge
11/28/00	A Few Quick Baking Tips
11/21/00	Preparing Meats
11/14/00	Beaujolais Nouveau
11/07/00	Measuring Tips
10/31/00	Handful Of Quick Tips
10/24/00	Eat Your Vegetables - Tips To Make It Easy
10/17/00	Hints For Perfect Egg Whites
10/10/00	Walnut Bread
10/03/00	Apple Guide
09/26/00	Always Start Fresh Balsamic Reduction
09/12/00	What Kind Of Flour?
09/05/00	Blame It On The Weather

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• CT 2000 archives

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