Sharpen up by honing your knife skills

Knife skills – especially when it comes to preparing basics such as onions, carrots and peppers – can go a long way in making time spent in the kitchen more pleasurable

PHOTO: Matthew Benson; Cara Mangini demonstrates how to cut bell and other round peppers in her book, The Vegetable Butcher.
Laura Brehaut, Postmedia News
Originally published on June 22, 2016; National Post
The produce of summer doesn’t need much to be mouthwateringly delicious. Beefsteak tomatoes fresh off the vine, peas ready to be shelled, corn on the cob – sweet and tender.
PUBLISHED IN PRINT:
Calgary Herald: June 22, 2016; page C1 / Front
Saskatoon StarPhoenix: June 22, 2016; page C1 / Front
Regina Leader-Post: June 22, 2016; page C1 / Front
Windsor Star: June 22, 2016; page C1 / Front
Windsor Star: June 29, 2016; page SR6
Kingston Whig-Standard: July 9, 2016; page E3
Daily Observer (Pembroke): July 9, 2016; page B10
Northumberland Today: July 13, 2016; page D4
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