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...]

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...]

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

woman reading her shopping list in the supermarket

Food Links: Supermarket tricks, healthy eats, novice bartending

Forget buy-one-get-one-free, the big news in supermarkets are major "stock up" promotions, such as 5-for-$5 and 10-for-$10 are the new supermarket trend to get consumers to buy more. People should pay … [Read More...]

salt

Reader Q&A: Why Ditch Table Salt?

I was inspired by The Kitchen Counter Cooking School, but I was wondering why you're so against iodized table salt? I've heard that people need a certain amount of iodine so it is added to salt … [Read More...]

Fist Full of Bacon

Has Bacon Jumped the Shark?

As one French chef told me at Le Cordon Bleu, "Pork makes everything taste wonderful." But I'm not sure what he would think about this new trend: Bacon in dessert.   It's a real trend, too. One of … [Read More...]

Cooking fundamentals

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 […]

roasted green beans

Recipe: Rosemary-Thyme-Lemon Oil

Adapted from a story by editor Jennifer Armentrout from Fine Cooking, this infused oil can be added to roasted vegetables before cooking or to steamed vegetables afterward. It provides a lovely complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes. Yields enough for about one to two pounds of roasted vegetables.  […]

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 […]