Soups, stocks & stews

Gumbo with white rice

How to Make Gumbo Out of (Almost) Anything

By Kathleen Flinn For most people, the word "gumbo" traditionally inspires the image of the classic New Orleans version studded with spicy sausage and shrimp. But Chuck Taggart of the GumboPages … [Read More...]

Chicken Stock

Recipe: How to Make Basic Chicken Stock

by Kathleen Flinn Learning to make stock is a kitchen fundamental. Given that a quart of stock averages $2.25 in the supermarket, it's a worthwhile investment to learn to make it on your own. This is … [Read More...]

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Recipe for heat: Chilled soup

Chilled soup carries a stamp of posh. "Oh James, prepare the vichyssoise and the champagne for dinner, will you?" The first time that I can recall having chilled soup was as a impressionable … [Read More...]

Holiday Recipes

Stuffing

Bread Stuffing with Apples, Bacon, and Caramelized Onions

Recipe by Diane Morgan, from The Thanksgiving Table Who can resist crisp bacon, sautéed apples, and the slightly blackened edges of caramelized onions? With the addition of savory herbs, this is the … [Read More...]

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How to Plan for a Big Holiday Meal

Holiday meals can cause even confident cooks a great deal of performance anxiety. Here are a few Le Cordon Bleu-style tips for making the whole thing go easier: Get your chef's knife sharpened. If … [Read More...]

Homemade Pumpkin Pie for Thanksigiving

Recipe: Kate McDermott’s Pumpkin Pie [video lesson]

Introduction by Kathleen Flinn, Recipe by Kate McDermott from The Art of Pie At its essence, pie dough is simple. It's flour, salt, fat and water. I chose pie maven's Kate McDermott's recipe for this … [Read More...]

Cooking fundamentals

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How to Outfit a Kitchen on a Budget or 14 Things Every Kitchen Needs

People have been quite successful making a lot of food in the past centuries with little more than a pot, spoon, bowl, knife and cutting surface. I’ve put together a very general guide that I’ve used for events aimed at college students, and you’ll find the list below. A Good Chef’s Knife Don’t waste money […]

SeafoodWatch-Logo-Padded

Fish: Buying Basics

Story by Kathleen Flinn A couple years ago, I attended a screening event of the beautiful, fascinating and depressing documentary The End of the Line. The film illustrates the message and research found in the book of the same name written by British journalist Charles Clover. The tag line says it all: “Imagine a World Without Fish.” The End of […]

knife anatomy

Knife Skills – The Basics [video lesson]

I’ve interviewed dozens of home cooks and hands down (pun intended), the most valuable thing a home cook can do is to get a decent chef’s knife and learn how to use it. Below, you’ll find a quick video lesson. After that, you’ll find basics on buying and caring for a chef’s knife. A good […]

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Recipes & Fundamentals: Using a Whole Chicken

On Wednesday I bought a chicken on sale for 99 cents a pound, and cut it up, shaving off the breasts to reserve the back for stock. It left two hearty chicken breasts nearly 14 ounces each, or about eight servings in all. I cut up the back, roasted it to a dark brown, then added it with […]