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...]

Coq au vin_cookfearless

Recipe: Coq au vin (chicken braised in wine)

Go ahead. Impress people. Tell them you're making coq au vin. It's just chicken... braised in wine, thus making it fabulous. Chicken thighs and legs – or the full hind quarter piece with leg and … [Read More...]

Mixing herbs

How Make Salt-Free Poultry Seasoning

Simply combine the ingredients and grind together with a mortar or pestle or a small food grinder. I set aside a coffee grinder for milling whole spices or mixes. If you want to use a coffee grinder … [Read More...]

Food Books

No knead artisan bread

Kitchen Shelf: No Knead Bread Books

We rarely buy bread anymore. As I write this, a vat of whole wheat bread dough languishes in our fridge. Mike made the dough over the weekend and has since fashioned four loaves for various holiday … [Read More...]

How to Cook Without a Book

How to Cook Without a Book

Along the same lines of Ratio, there’s How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (Broadway, 2000) by Pam Anderson, author of The Perfect Recipe series. Each … [Read More...]

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...]

Cooking fundamentals

Spices collection

A “Cheat Sheet” to Flavor Profiles

What makes something taste Italian or Cajun or Moroccan? Whether crafting vinaigrette, seasoning chicken, or developing a soup, understanding the flavors of ingredients that help to define various cuisines can be deeply useful. Every cuisine has its regional variations; Basque cuisine is vastly different from the classic dishes from Provence, but they’re both French. So […]

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 […]

strainer_small

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 […]