Podcasts about chow associate editor roxanne webber

CHOW Associate Editor Roxanne Webber demonstrates the wrongs and rights of Thanksgiving stuffing. The biggest wrong? Sticking with the gluey mess that comes out of a box. You’re not saving yourself much time or money with that stuff.

CHOW Associate Editor Roxanne Webber makes her pie crust for the CHOW Thanksgiving pumpkin pie the right way, by using cold butter, not overworking the dough, and defying the temptation to add a lot of water.

CHOW Associate Editor Roxanne Webber regenerates her green onions, creating an endless loop of onion tops to use in her cooking-like in this recipe for Sweet Corn with Scallions. We've got more green tips that will put a little ecofriendly spring in your step: Employ your leftover coffee grounds as an exfoliant. Learn how to extend the use of veggie scraps and a chicken carcass. Plus, how to do your dishes and clean your counters the environmental way.

CHOW Associate Editor Roxanne Webber has learned to avoid burning simmering sauces in a thin-bottomed pan by using a second pan to diffuse the heat.

You're more likely to own dental floss than a cheese wire. (And it comes free at the dentist!) Floss promotes dental health and cleanly cuts cheese, according to CHOW Associate Editor Roxanne Webber. Just avoid the waxy, minty stuff.

Rinsing the outside of a leek will get you a shiny leek that's still stuffed full of grit. CHOW Associate Editor Roxanne Webber shows a simple way to trim a leek for maximum dirt access.