Chicken Recipes

Mustard chicken copy

Recipe: Chicken braised in mustard

Inexpensive and easy, this is arguably the most popular recipe from The Sharper Your Knife, the Less You Cry. You can make this dish with a whole cut-up chicken, but it’s well suited to bone-in … [Read More...]

Small roast turkey

Fearless Holidays: Turkey FAQ

That's me, age four, stuffing a turkey. I've been doing this holiday dinner thing a long time. So much information exists on the humble turkey, a curiously popular bird. Here are simple answers to … [Read More...]

Cropped chicken piccata

Chicken Piccata or How to Pan-Fry Chicken Breasts

This is a great, basic recipe that will teach you a terrific fundamental - how to pan-fry breaded chicken breast cutlets. My friend Chef John demonstrates the technique in the video above. If you're … [Read More...]

Food Books

the flavor bible

The Flavor Bible

The final entry is The Flavor Bible: The Essential Guide to Culinary Creativity Based on the Wisdom of America’s Most Imaginative Chefs by Andrew Dornenberg and Karen Page. In interviews with home … [Read More...]

real food

Kitchen Shelf: Stephanie Stiavetti

On a hectic day, I sometimes slip quietly over to Stephanie Stiavetti's blog, TheCulinaryLife.com, a repository for all things comfort food related, to read her musings on life as she spins a recipe … [Read More...]

More-with-Less

More-With-Less

More-with-Less (Herald Press, 1976, 2000) is a simple classic cookbook that you may never heard of, but if you’re concerned about making wholesome food economically, it’s one to check out. First … [Read More...]

Cooking fundamentals

Balsamic vinaigrette

Vinaigrette Basics [video lesson]

Do you have so many bottles of vinaigrette and in your fridge, that when you open the door it sounds like wind chimes? Vinaigrette is one of the first things that any home cook should master for a couple of reasons. One, it’s expensive to buy and tends to be loaded with ingredients. I did […]

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 […]

White ceramic mortar and pestle with rosemary

Spices & Herbs: A Quick Lesson

As this terrific video by Consumer Reports shows, you don’t need to spend a lot of money on fancy spices. However, the key element is when spices get old. Ground herbs and spices are more exposed to air, and thus they lose their potency more quickly. Spices vs. Herbs First, its important to know the […]

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 […]