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...]

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...]

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...]

Food News & Politics

Cathy

Food Links: Unprocessed October, Healthy Thanksgiving, Reviews

I offered a guest post (a recipe for baked chicken nuggets) for Andrew Wilder's Eating Rules "October Unprocessed," a challenge to completely avoid processed food for a month. (Disclosure: I did … [Read More...]

lewis-black-comedy-blog

“A Duraflame Log is 42% Beef” and other news

McDonald's Isn't Normally Ironic. I missed the Lewis Black rant on Taco Bell's "meat," which originally aired on "The Daily Show" on February 1st. (If you missed it, you must watch it; he shames Taco … [Read More...]

Food writing in magazines alive and well

Food writing in magazines alive and well

Sad about the demise of Gourmet? Fear not. Food writing in magazines is alive and well. Here's a great guide to magazine food writing. My personal favorite are Gastronomica and … [Read More...]

Cooking fundamentals

Balsamic vinaigrette

Vinaigrette Basics [video lesson]

Do you have so many bottles of vinaigrette 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 a […]

veg stock after cooking

Recipe: How to Make Vegetable Stock

Despite the name of this recipe, there’s actually not such a thing as vegetable stock. By definition, stock is made from simmering bones in water. No bones? Then it’s broth. So, let us commence with vegetable broth. In my own kitchen, I collect and save the trimmings from the likes of carrots, celery, onions, the […]

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 […]

SONY DSC

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 […]