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Drop Dead Culinary tips

Laura Wilson, owner of La Dolce Vita in Roanoke, is a Le Cordon Bleu-trained chef. She answers questions in her column "Drop Dead Culinary," which appears in The News-Sentinel every other Tuesday. She also provides video demonstrations of cooking techniques and discusses topics related to cooking and  baking. Have a question for Laura? Submit it to clarson@news-sentinel.com.

Past columns

Brunch is back in style - here's how to host one

US consumers have a growing love for wines

More thoughts on food trends for 2014

Food trends can fascinate or simply just iritate

Demystifying the splended souffle

How to master meringues and whipped creams

Fun and frustration in Paris cooking school

Local chef finds much to love (and loathe) in Paris

It didn't go smoothly, but Laura Wilson made it to Paris

You won't find chicken nuggets in Laura's freezer

Apples are the joy of autumn 

White plates make food the center of attention

Celebrity chefs can be tempermental, egotistical and sometimes even humble

The Good, bad sides of celebrity chefs

Side dish's full of Summer's bounty

Try these fresh ideas for using fresh produce in your dish

Be picky about a weding caterer

You may do all the work, but let grillers enjoy their glory

Put fears to rest: Grilling is affordable and easy

Eating poorly ends up costing more in health

Keep pantry stocked with necessities for quick cooking

How to cut vegetables, fruits uniformly

Time to demystify puzzling cooking terms

Stock up on essentials for quick baking

Find what loved one likes to eat, cook at home

How to refine your palate

Chili, pulled pork and beer essential for Super Bowl Party

Don't fear a 'pinch' of salt

How to create a stunning crudites platter

Tips to survive when holiday plans crumble

Freezer is your friend for holiday cooking and baking

Yes, I, too, know all about culinary mistakes

Sharpen your knife knowledge

Kitchen Gadgets: Do you need a Microplane? Of course you do.

What appliances or items are essential for your kitchen?

What is a roux and how is it made?

Chef offers suggestions for making cool meals in this warm weather

Making a lattice pie crust is easy

How to keep a roast from getting dry

How to make a pie crust

Tagine keeps moisture, ingredients in food

Tasty scalloped potatoes with less cream 

Tired of your cookies burning on the bottom?

The Sweet Life: With skills honed in Paris, Laura Wilson runs a Roanoke cooking business.

Past videos

Know your apples  (4:32)

Kitchen Terms  (6:49)

How to chop vegetables (8:25)

The best way to cut garlic, onions (3:21)

How to cut a pepper (2:03)

How to sharpen knives (4:48)

What is a tagine and how do you use it? (2:24)

How to make a pie crust (13:28)

How to make a lattice pie crust (13:17)

How to make a rasberry tart (11:24)

You too can make a roux (8:24)

Outfitting your kitchen (11:39)

Kitchen gadgets (8:28)

Kitchen gadgets2 (8:33)

Culinary knives (9:23)

What to do with leftover Basil (9:42)

How to make whip Cream (6:26)

How to whip egg whites  (7:04)

Savory Palmier (8:24)

Chocolate Palmier (5:17)

Cheese Platter (9:17)



 

 

 

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