Chicken Recipes

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...]

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...]

Chicken4

Recipe: My Uncle Clarence’s Corn Flake Crusted Oven-Fried Chicken

My Uncle Clarence debuted a deep-fried recipe that became so popular in my parents' Italian restaurant in the 1950s that they had to put it on the regular menu. After their restaurant went out of … [Read More...]

Food News & Politics

Michael Procopio

Food Links: DIY Foods, What’s Wrong with Kids Lunch

So here's the thing that I like about conferences. The panels and keynotes spark a bit of interest, but the real action happens in the hallways or at the hotel bar. BlogherFood in Atlanta last weekend … [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...]

Hunger_Action_Week_2011

Hunger Action Week: Can you eat for $3 a day?

When people think about the "poor" or the "hungry," it's often a vague concept that leads to visions of hollow-cheeked Third World children.Here's a fact you may not know. About one in six people in … [Read More...]

Cooking fundamentals

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 […]

whole_chicken

Recipes & Fundamentals: Using a Whole Chicken

On Wednesday I bought a chicken on sale for 99 cents a pound, and cut it up, shaving off the breasts to reserve the back for stock. It left two hearty chicken breasts nearly 14 ounces each, or about eight servings in all. I cut up the back, roasted it to a dark brown, then added it with […]

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 […]

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 […]