Meet What's Cookin's Contributors
Articles by Rona Lewis
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May 16, 2012 RecipesLentils Aren't Just For Vegetarians Anymore!
As much as I tout a high protein diet to my clients, I actually love vegetarian dishes. Plant products lend themselves to an... Read more »
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April 20, 2012 RecipesTomato and Feta Cheese Salad
There are two ways I know spring is almost here: It rains in LA more than any other time of year and tomatoes start to be seen... Read more »
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April 6, 2012 TechniquesTesting, Testing - Part 2
The last day, the last test. Everyone in class was nervous. We were told that there would be no recipes this week. It all... Read more »
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March 30, 2012 TechniquesTesting, Testing - Is This Thing On?
After almost six months of learning all aspects of cooking and baking, it is time for us to see if anything actually sunk in.... Read more »
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March 23, 2012 TechniquesHow to Prepare Plated Desserts
This is the last week of learning for my Pro Chef Level 1 course and appropriately enough, like finishing a fine meal, we made... Read more »
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March 16, 2012 TechniquesHow to Make Quiche
In this second week of baking we learned about making pastry dough and various quick breads. All pastry dough and batters have... Read more »
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March 9, 2012 TechniquesHow to Bake Yeast Breads
For the next three weeks, I’ll be learning how to bake. It might seem easy to many of you, but I grew up in a household where... Read more »
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March 2, 2012 TechniquesHow to Prepare Charcuterie
Back fat. I don’t want it on me, I don’t want it in my food. Unfortunately, this week we didn’t have much choice. We were... Read more »
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February 24, 2012 TechniquesMeat- It's What's for Dinner Part 2
Like my lessons for cooking poultry, last week and this week were all about how to prepare with dry and wet techniques. This... Read more »
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February 17, 2012 TechniquesMeat-It's What's for Dinner
Tonight started two weeks of “Meat”-beef, pork, lamb and veal. I had a picture in my head of Tim Allen grunting like a... Read more »
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February 10, 2012 TechniquesHow to Cook Poultry, Part 2
Week two of poultry was an interesting class. The reason? BRAISING!! This week was all about the wet, slow cooking of poultry.... Read more »
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February 3, 2012 TechniquesHow to Cook Poultry
Chicken is the most popular main course in the country, but there are a lot more fowl choices out there than just the standard... Read more »
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January 30, 2012 RecipesSweet Potato and Parsnip Soup
It was 80 degrees in Los Angeles for the holidays and New Year’s. Do you know how disconcerting that is for a New Yorker?! I... Read more »
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January 13, 2012 TechniquesCooking School Daze, Week 10, part 2
Crustaceans crawl around the bottom of the ocean eating all the stuff the other fish drop. Or at least that’s how I picture... Read more »
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January 6, 2012 TechniquesCooking School Daze, Week 10
This was the second week of learning about creatures from under the sea. Last week was all about the fins, this week, we... Read more »
