Cook-cab'-u-lar-y, a dictionary for cooks

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February 4, 2010

A combination of diced onions, celery and carrots, mirepoix is used in classic French cuisine as the flavor base for a wide range of dishes. Often these aromatic vegetables are sauteed in butter as the beginning of a dish and are used to flavor stock, soups, sauces and braises or as a bed for roasting meat or fish.

Click here for the rest of the story at relishmag.com (fast becoming one of our favorite go to spots for great cooking ideas.

Relish magazine is distributed monthly through newspapers across the country. If you local paper does not carry Relish, ask them why not?

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