Chicken Recipes

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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 … [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 Books

mfk fisher

M.F.K. Fisher’s The Art of Eating

We start the list with The Art of Eating, a sampling of collected works by M.F.K. Fisher. The book includes Serve It Forth, Consider the Oyster, How to Cook a Wolf, The Gastronomical Me and An … [Read More...]

end of the line

The End of the Line

What would the world be like if there were no more fish? It’s a possibility based on current fishing practices laid out in the excellent, if devastating book The End of the Line: How Overfishing is … [Read More...]

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...]

Cooking fundamentals

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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 […]

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 […]

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 […]

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.  […]