Shirley O. Corriher | The Splendid Table

Shirley O. Corriher is a writer, author, biochemist, teacher and lecturer. She writes a column for The Los Angeles Times' "Great Chefs" series as well as articles in the Journal of Biological Chemistry. Her book Cookwise: The Hows and Whys of Successful Cooking is received a James Beard award.

Recipes and Stories by Shirley O. Corriher

Choosing the right starch for the job
In most cases it's easy to select the right starch for the job.
Do you like your vegetables green? Keep their cooking time under 7 minutes
A short cooking time (under 7 minutes) is a must to keep green vegetables bright green.
Why your red cabbage turned blue (and how to fix it)
To prevent a blueish discoloration in dishes with cabbage or cherries, just add some acid in the form of lemon juice.
4 tips for keeping food fresh
From keeping pesto green to using defrosted meat, Shirley Corriher, author of CookWise, shares tips for selecting and storing food to preserve freshness.
Chocolate Crinkle Cookies
What This Recipe Shows: By rolling the dough balls in plain sugar first, the confectioners sugar does not soak in so much and stays on the surface better.
Dinner-on-the-Grounds Coconut Cake
Basics to know before starting to bake a cake
Get the leavening right and you'll have lighter, finer textured cakes.
Steamed Broccoli With Chili Oil
My daughter, who has examined many religions, said the broccoli with chili oil was a sensation at a Buddhist breakfast. I suppose you could say this got rave reviews from vegetable experts.
Deviled Eggs with Caviar
Deviled eggs are a must at Southern church dinners-on-the-grounds and camp meetings. This is a little more sophisticated version, with lemon zest and a touch of vivid red caviar.

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