Basic Knife Skills – NYT Cooking

Welcome to your new skill set. In this guide, you’re going to learn the best ways to choose knives, take care of them, and cut almost anything (without cutting yourself). These aren’t necessarily the knife skills that aspiring chefs learn at cooking school; they are the skills that we, as home cooks, consider the easiest and quickest routes to the food we want to cook. The videos are here for both inspiration and education: watch all the way through before embarking on an entirely new skill.

Source: Basic Knife Skills – NYT Cooking

Basic Vinaigrette

  • YIELD1/3 cup, enough for a salad serving 4 to 6 people
  • TIME5 minutes
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Karsten Moran for The New York Times

 

A basic vinaigrette deserves a permanent spot in every cook’s repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it’s highly adaptable. Add garlic or tarragon in place of the mustard, or infuse it with other herbs. For a creamy dressing, replace the oil with buttermilk, crème fraîche or mayonnaise. Some chefs even use vegetable purées or nut milks in place of the oil.

INGREDIENTS

  • 2 tablespoons wine vinegar
  • ¼ teaspoon salt
  • ¼ cup olive oil
  • 1 teaspoon mustard (optional)
  • Black pepper

PREPARATION

  1. Pour vinegar into a shallow bowl. Whisk in salt.
  2. Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Whisk in the mustard, if using.
  3. Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)