you KNOW i love me a good cocktail. but i also LOVE a delicious glass of wine with a nice meal. but i never seem to quite finish a bottle in the first day or two and it ultimately finds its way into my cooking wine section.

recently, my sister-in-law reached out to me after i posted about my favorite chicken with prosciutto and sage and she had a fabulous question. how do you know which wines to use when you are cooking? 

let's start by covering the reasons WHY you might need to use wine for cooking. wine can be added to food for a list of reasons. it is often used as a cooking liquid for braises. it can be used to deglaze a pan to get all those crispy, tasty bits that stick to the bottom of the pan to come loose and flavor your pan sauces. it can be used to add flavor or moisture to a dish. it is often used to add acidity to dishes. let's just say, both red and white wines can be very versatile in your kitchen. 

now here are some guidelines for selecting the right wine for you to cook with and my favorite options.

• most importantly, please do not spend much money on your cooking wine. it should be something you are willing to drink, but there is no need to exceed the $12-$15 dollar range. in fact, i like to stick within the $5.99-$6.99 at my local trader joes. if you have the time, you can taste the wines there or at your local whole foods to find one you like. not a drinker? just ask the employee working the wine section what they might recommend within the price range you are looking for. 

• the wine should be dry. whether you are dealing in white or red wine, not too sweet and not too oakey is key. too much sugar in your wine can cause it to caramelize or give a savory dish an unwanted sweetness. a white wine with a lot of oak flavors may turn bitter while you cook it. sticking to something with dry and crisp for whites and dry and robust with reds are a good rules of thumb. 

• good drinking wine that's a few days old and past its prime or sparkling wine that has gone flat are both GREAT alternatives. assuming that the wine falls into the not to sweet, not to much oak categories.

• if you abstain from using alcohol in cooking or in life, there are some great alternatives for both white and red wine when need be. in place of white, you could use some white wine vinegar, lemon juice or white grape juice in many cases. in place of red you could use any dark juice like cherry or grape, red wine vinegar or some type of stock whether that be chicken, beef or veggie. 

still just hoping i'll just tell you what to get? well wait no longer. 

recommended white wine: pinot gris, non sweet pinot grigio, non oakey chardonney
my favorite: sauvignon blanc

recommended red wine: merlot, cabernet sauvignon, malbec, non sweet zinfendel
my favorite: pinot noir
xo, a

a while back, i spent a thursday tips & tricks focused on the value of having a serrated knife in your arsenal. but when it comes to knife knowledge, we were just scraping the surface. so today, i'm diving a bit deeper on all you would need to know when it comes to your knife options. 

one of the best things my professionally trained husband has instilled in me is using the right tool for the right job. and no where in the kitchen is that truer than when it comes to your knives. before we dive in on the different types of knives and what you need them for, there are a couple important things you need to know before you bust out the sharp stuff. it is CRUCIALLY important to keep your knives SHARP. more people cut themselves with dull knives after trying to force the knife through the intended slicing and dicing subject. it is recommended to use a honing steel or rod as often as you use your knives (with the exception for the serrated, that will need to be sharpened). if you use your knives regularly, you will also want to get your knives sharpened professionally every 4-6 months. less if you don't use them often. ALWAYS wipe and store your knives after use. and NEVER put your knives in the dishwasher. good knives are an investment. wes has had is first set in great working shape for almost twenty years. alright. 

now that that is covered, on to the knives!

now, the above labelled knives are just a wee bit of what is actually out there in the way of knives, but these are the knives i think are the most valuable for the home cook who really wants to crush it in the kitchen. remember, the right tool for the right job is vital to safety and ease. now some of the above knives are really specialty. the main knives you want to prioritize having on hand are the paring knife, chef's knife and the serrated knife. with those three, you should be able to accomplish any task. but to make things even easier you could invest in the following knives

• slicing knife - amazing for slicing larger meats like prime rib and brisket or slicing cake layers like butter.

• santoku - a smaller alternative to a chef's knife. a great all around knife that is also great for scraping things from a cutting board due to it's wide blade. i was personally very drawn the santoku knives in the beginning because i have small hands and it was much more manageable when i my knife skills were not yet up to snuff. 

• steak - perfect for giving to your guests when serving steak, chicken or pork. a butter knife just won't cut it and you don't want to be handing or passing around your paring knives. 

• fillet - long, slim blade that has a bit of flex to it. ideal for filleting or removing skin from fish. 

and now, on to the main event. the three work horses of the kitchen. 

• chef's knife - a larger, long blade with a pointed end. ideal for breaking down poultry or trimming up beef or pork. the rounded blade makes it ideal for the rocking motion required of chopping lots of herbs, vegetables and fruit. your most versatile, every day knife. great first knife. 

• paring knife - basically the baby version of your chef's knife. it has the capabilities of the it's larger brother, but it is necessary for more delicate tasks. great for garlic, and smaller fruits and veggies. 

• serrated knife - for the full break down of the serrated knife you can read it's own blog post HERE. but it is ideal for tomatoes and slicing bread. if you do not use an insanely sharp knife or a serrated knife, you will smash tomatoes while slicing them and all the delicious insides will squirt out. there is also no other way to cut bread. any other knife will smash your bread beyond recognition. 

i hope this helped shed some light on the ins and outs of kitchen knives. sharp knives and the right tool will make cooking fun and enjoyable instead of challenging and stressful. 

xo, a