July 5, 2013

Why You Should Get an Italian “Piral” Terracotta Cookware


In Liguria, Italy for more than a century, Piral has been working the clay and firing its ovens in Albisola. Piral is renowned for its terracotta cooking vessels used in the preparation of some of the finest regional Italian cuisine.


The 1870 Collection comes in an away of designer colors, several sizes of cookware, and unique serveware pieces; it can be taken directly from the oven or stovetop to serve at your table, enhancing your presentation. Clean up is easy due to the “crystalline” glass like finish.


Safe for:

– Oven, Microwave, Wood-Fired Ovens, Grills, Barbecues, Dishwasher.
– Use directly on the flame of Gas stovetops (heat diffuser required for Electric stovetop use – both coil & glass)
– Lead-free terracotta, Completely natural materials, Environmentally friendly cooking properties
– Naturally Non-Stick and Non-Toxic due to the Crystalline Glass-like Finish of the glazed interior and exterior
– Light weight, energy efficient and its non-metal characteristics mean better flavors.
– Capacity – 4.5 qt with 2 handles and lid


Beauty-wise, these terracotta pots and pans are hand-dipped in various brilliant finishes to give a range of radiant colours to the cookware. Due to the possibility of a wide variety of colours, you can choose the cookware to match your kitchen furniture and personal taste. Immerse and fully cover all Piral terracotta cooking and serving ware in warm water for approximately 6 hours BEFORE FIRST USE ONLY Heat on the flame over a very low heat with a small amount of oil for 10 minutes. Wipe clean and you are ready to go.

It is the true “green” alternative being sought by the consumer. The benefits of Piral are it’s completely natural materials, environmentally friendly cooking properties and exceptional beauty and versatility. Why you should get an Italian Terracotta clay cookware? Because it carries an Italian classic elegance like no other… and Your Smart Kitchen knows how your own kitchen deserves something smart, beautiful and timeless cookware.

If you look at this terracotta history, you will realize that our terracotta today is a specialty of nature, country cooking and traditional recipes primarily from the Italian Renaissance. Visit Your Smart Kitchen now.

Use this coupon code YSK-2013 for 13% discount on our regular discount prices. It will be good until the site is discontinued. All orders will be processed and delivered through the end of this year.


June 19, 2013

High-End, Classic Chili

There are some 500 chili competitions held every year across the world. Add to that the large selection of questionable chili powders and low quality meats, and this classic American dish has developed an identity crisis. In an attempt to bring back the original chili dish, three chefs with chili expertise are interviewed.

Read the full article here:
High-End, Classic Chili



June 18, 2013

Potato Cheese Chowder that’s Kind of Heavenly

This soup, cheesy as it is, makes a kind of favorite. There’s just something about potato cheese chowders that many of us can’t seem to get behind. This recipe is thick and hearty, warm and full of potato richness swimming in the cheddar cheese melt-ness. Paired with your favorite slice of hot bread – they are right, it’s kind of heaven.



1 1/2 cups raw potatoes, diced
2 cups boiling water
2 cubes chicken bouillon
2 tbsp butter
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
2 tbsp flour
2 cups milk
1 tsp salt
1/8 tsp pepper
1 1/2 cups strong cheddar cheese, finely grated
Chopped parsley


Cook potatoes in boiling water until tender. Drain, saving cooking water. Add bouillon cubes to hot liquid and stir until dissolved.

Melt butter in a saucepan. Add onion and green pepper and cook gently 3 minutes, stirring. Sprinkle in flour and let bubble. Remove from heat. Add milk and potato water all at once. Stir in salt and pepper. Return to moderate heat and cook until boiling and smooth, stirring constantly. Turn heat to low and simmer 2 minutes.

Add cheese and stir until cheese is melted. Stir in potatoes and heat well. Serve very hot, sprinkled with chopped parsley.

Tips for making potato soup recipes:

Soup does not have to be blended but if you do wish to blend your soup there are a few options. The most common way is to use a blender. In this method, wait until your soup is lukewarm. Running boiling hot soup through a blender is asking for trouble, since the pressure inside the blender will blow the top off and decorate your whole kitchen with potato soup. Fill the blender halfway every time.

A hand or stick blender is an ideal option for daily use. Easy to clean, you can run it under running water. It has 4 interchangeable blades, including a whisk attachment and you can mix in any container. The perfect alternative for the smaller kitchen or to hauling out the big blender.


June 6, 2013

Artichoke Freekeh Risotto

This is a recipe for Artichoke Freekeh Risotto. Risotto means that the dish is made with white rice. Freekeh is green wheat that has been roasted. Freekeh can be found in Middle Eastern stores, online, or natural food stores. The recipe instructions serves four and does not include an estimated prep time or cooking time.

Read the full article here:
Artichoke Freekeh Risotto



May 26, 2013

Reviewing Stew Pots – A May Special

You want each and every stew stewed…overflowing with great chunks, intense flavors and a large helping of appetite! What’s more, homemade one pot meals like these are endless! Stock pots or stew pots are a necessary tool to make all this possible. It’s the type of cookware with a multitude of uses from making soup stock, of course, to preparing stews, tomato sauces and chili.

The best thing about a stock pot is the possibility of cooking just about anything on it. A larger stock pot will be able to better serve larger recipes and a wider variety of entrees for your friends and family. Stock pots are the predecessor to crock pots and provide a handy implement for slow cooking and wonderful winter meals and dinners.

Fissler Solea Stockpot


Our Solea high stew pot (click here to see product video) produces a stock pot that can cook perfect meals in a busy household. The stainless steel construction ensures durability and long life. An aluminum core allows for even heat distribution and even cooking over the surface area. This Solea high stew pot has a fully encapsulated cookstar all-stove base which is comprised of a pure aluminum core and high-quality 18/10 stainless steel, ensures that the base will never separate or warp. The energy-saving base also provides quick optimal heat distribution and diffusion without any hot spots. Safe for use on any kind of stove, including induction.


Chef Batali’s extremely versatile cast iron Dutch oven is another great addition to your kitchen. When used for slow simmering stews or roasts your meat will come out fork tender. It also is excellent for frying and searing at high heat. It’s unique lid with interior spikes insures a continuous natural basting. Mario Batali cast iron Dutch oven collection are great for starter cooks and experienced chefs. Experiment with some new recipes and discover the joys of stock pot cooking. Stocks are not only used for soups but can be incorporated into sauces and roasts to keep in moisture and add a new dimension to your entrees and recipes.

If a 12-qt stock pot is too large for your needs in the kitchen then get an 8-qt capacity featuring the same construction and heat retention. Regardless of size, these stockpots are highly polished and designed for the aesthetic beauty of your kitchen. Remember presentation is very important. They are also oven proof; meaning you can place the stock pots directly in the oven to create new and exciting entrees and recipes at home. Not to mention they are ergonomically designed to provide greater comfort during preparation.

From the very beginning, my kids wanted every pot of stewed meals. It makes them feel so homemade; delicious, full of proper chunks and really gratifying.

At Your Smart Kitchen we are trying to think a bit beyond normal to make every day a bit easier in the kitchen. In addition, for our newsletter readers we are make it 13% off the discounted price through the use of a coupon available only for you.

Before deciding to buy your next cookware, I think this is a good read to help you decide. Basic Tips When Buying a New Cookware for Your Home

Good luck!


May 21, 2013

The Healthiest Cooking Methods – Explained

People in general look at the fryer when thinking of unhealthy meals. But little did they know, many don’t think about how their cooking method affects the nutritional make-up of the food they’re preparing. Most of us don’t eat at restaurants for all our meals, rather we do make most of our meals at home. If healthy, sustainable trends are happening in the kitchen, it’s very good news.


Fresh veggies and fish when steamed, stew in their own juices and retain all their natural goodness. No need for fat-laden additions to up the moisture. When a fresh vegetable boils down, they are still nutritious no matter how you cook it. It’s always good to add a little seasoning first, whether that’s a sprinkle of salt or a squeeze of lemon juice.


Poaching is boiling’s cousin. Basically, poaching means cooking the given food in a small amount of hot water (just below boiling point). The main reason for poaching is to reduce the excess fat of the food.
This is one of the quicker, simpler and more convenient ways of cooking. Foods become easy to digest when prepared with this cooking technique.



Clearly, broiling is the best way to cook your food, provided that you do it on the kitchen stove. Some of us however thought that grilling our food outdoors is the answer. Broiling entails cooking food under high, direct heat for a short period of time. It is a great way to cook tender cuts of meat (remember to trim excess fat before cooking), but may not be ideal for cooking veggies, since they can dry out easily.

Find the difference between grilling and broiling.


No Cooking
You’ve heard how raw food diets gained tons of attention these days. Studies have shown eating the rainbow consistently reduces the risk of cancer, but the jury’s out on whether raw or cooked is really best overall. Since “no-cooking” is mostly plant-based, you end up eating more vitamins, minerals, and fiber, with no added sugars or fats from cooking.

Even though cutting and tossing a few ingredients into a blender and cleaning up afterwards can still be daunting, you can go easier with a hand blender so cleaning is as simple as running it under running water.


Heating destroys some nutrients in vegetables; stir-frying or steaming help retain the heat sensitive nutrients, plus, a small amount of oil is used at high temperatures to quickly sear or steam the food. It’s as fun and easy as cutting meat and veggies into thin strip, heating the wok (or a saute pan), adding a small amount of oil, and stirring everything until just cooked through, this requires about 5 minutes. This is a saute pan, and this is a wok.

Of all in the list, stir-frying is what I find really fun, colorful and interesting method. What is yours?

For your needs, use this coupon code YSK-2013 for 13% discount on our regular discount prices. It will be good until the site is discontinued. All orders will be processed and delivered through the end of this year.


May 19, 2013

How to Cook Chinese Sausage

A specific Chinese food wasn’t available to this cook in Florida. His parents came from Las Vegas with some surprises; a truly surprising one. There are different types of Chinese sausage, including roast pork. There can be a duck or pork liver variety. It can be marinated or smoked. Tastes such as sweet, salty, smokey and savory can be present. The sausage can be diced and served with rice.

Read the full article here:
How to Cook Chinese Sausage

chinese sausage


May 6, 2013

Roasted Chicken with Bacon & Sweet Paprika – Fifty Shades of Chicken

This is a fun (yes I said, “Fun”) recipe. It combines the very popular book “Fifty Shades of Gray”, with a recipe for chicken. Although I’ve never read Fifty Shades of Grey, I was intrigued with the subjective thoughts and tongue-in-cheek humor. The recipe I chose falls under the heading – Chicken with a Lardon – yep, read into what you will. Very witty, a MUST READ and cook.

Read the full article here:
Roasted Chicken with Bacon & Sweet Paprika – Fifty Shades of Chicken



Chicken Fat Potatoes, Fried Eggs and Tomato Olive Salsa

Sometimes the sum equals more than the ingredients, and that’s especially true when it comes to cooking. Recipes are great maps to a desired outcome, but coming up with your own spontaneous recipes can produce incredible results. Chicken Fat Potatoes, Fried Eggs and Tomato Olive Salsa are the perfect example of browned and deep-flavored roasted potatoes, bright cherry tomatoes and silky yolked fried eggs for a memorable breakfast.

Read the full article here:
Chicken Fat Potatoes, Fried Eggs and Tomato Olive Salsa



May 3, 2013

Let’s Eat Flowers!

Do you know sage blossoms? People are skeptical about even trying flowers for a dish. I for one. But in all honesty and with this story, I think eating flowers can bring a delightful taste that can be introduced to family and friends. Preparing this chilled cauliflower soup, the result can be a dish that is well received by the eye as well as the palate. The big surprise is that the flowers pack a lot of flavor, you bite in and there’s a sudden burst of sweetness of the sage.

Read the full article here:
Let’s Eat Flowers!