Chicken Recipes

Breaded Homemade Chicken Cordon Bleu

Recipe: Chicken Cordon Bleu

Let’s set the record straight: The Paris-based cooking school has nothing to do with this dish. The specific origins remain a bit of a mystery, but the original (with veal) is likely a cousin in … [Read More...]

Roasted chicken

How to Roast a Chicken

 You don’t need a fancy roasting pan, just any kind of oven-proof pan, skillet or sauté pan with sides one inch or higher in which the chicken fits comfortably will work. A rack is nice, but you can … [Read More...]

pieces of raw chicken

How to Cut Up a Whole Chicken

  After reviewing dozens of videos on this subject, we decided to include this one from Gourmet to demonstrate what's arguably one of the most valuable lessons a home cook can master. Why is it … [Read More...]

Food News & Politics

Salisbury Steak TV Dinner with a Fork

Food Links: The Rise (and Possible Fall?) of Processed Foods

So, I was perusing "Kitchen Royalty: An illustrated tour of the top chefs (and the many products they endorse) in the food world" by Robert Klara at Adweek the Barnum-like world of brands and chefs. … [Read More...]

Food plate with delicious meal and healthy vitamin symbols

The 2020 Food Consumer in Eight Trends

Oh sure, lots of people and groups toss about "food trend" statements. But one group has tapped into scientific method to get a longer-term look at what people will want from their food a decade from … [Read More...]

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Why you should eat insects

The Wall Street Journal reports that if you're really serious about sustainable food, you might want to consider  adding insects to your diet. " Raising insects requires relatively little water, … [Read More...]

Cooking fundamentals

Which one tastes the best... to you? There's only one way to find out.

How to do a Comparative Tasting and Why You Should

Salt to taste. If you’ve ever read a recipe, you’ve probably seen that line. Though common, it’s also a common source of confusion for home cooks. “Whose taste?” some ask. The answer, your taste, often leads to more questioning: “What is my taste?” or “What if my taster’s no good?” Salt to taste just means salt […]

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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 […]

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 […]

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 […]