Featured Recipe

butter ingredients

Recipe: Homemade Finishing Butter

(Note: This was posted prior to the unfortunate collapse of Paula Deen's culinary empire - KF) Eater National reports that "midst of a weak attempt at rebranding herself as healthy," Food Network … [Read More...]

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Do the French appreciate Julia?

Does it matter? A recent story in the The New York Times notes that despite her canonization as the unofficial ambassador for French cuisine in this country, most French people haven't heard of Julia … [Read More...]

Food Books

500_soups

The Daily Soup Cookbook, 500 Soups

Soup is arguably one of the oldest foods. It’s comforting, easy to digest and straightforward to make. My mother makes soup once a week to use up leftovers, a habit that she developed 40-something … [Read More...]

bittman

Friday Reads: How to Cook Everything plus win tickets to Mark Bittman in Seattle

Here's the trouble with artichokes. No one knows what to do with them. Eggplants suffer a similar dilemma. When I've interviewed home cooks about why they end up relying on processed foods, it's not … [Read More...]

Cooking fundamentals

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Cooking in Parchment (video lesson)

Cooking en papillote (French for “parchment”) is a wildly overlooked method of cooking in America. It’s an easy method for a quick weeknight dinner that’s also elegant enough for guests. The smell that escapes when the package is reason enough to try it. This works well for salmon and mild-flavored white fish such as snapper, cod and so […]

Chopped onion

How to Cut an Onion [video lesson]

My book club read The Sharper Your Knife and we all loved it. So I got a copy of The Kitchen Counter Cooking School and I was so inspired, I went ahead and got the chef’s knife from block set we received as a wedding gift 11 years ago sharpened for the first time! I’ve read through your description on […]

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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 […]

Omelet

How to Make an Omelet (video lesson)

One of my chefs at Le Cordon Bleu once said, “If you can make an omelet, you’ll never be hungry.” So true. An omelet is inexpensive, versatile and amazingly quick to prepare. While it’s typically thought of as a breakfast dish, British food writer Elizabeth David wrote about an omelet with a glass of wine […]