Soups, stocks & stews

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Recipe: Chicken Noodle Soup

This is a variation of the recipe that appeared in The Sharper Your Knife, the Less You Cry. It’s a straight-forward recipe that can be adapted to whatever you might have in your house when the dark … [Read More...]

Chicken Stock

Recipe: How to Make Basic Chicken Stock

by Kathleen Flinn Learning to make stock is a kitchen fundamental. Given that a quart of stock averages $2.25 in the supermarket, it's a worthwhile investment to learn to make it on your own. This is … [Read More...]

Leek and potato soup (Potage Parmentier)

Potage Parmentier (Leek & Potato Soup)

An inexpensive French soul food with endless variations, this recipe provides a great way to learn the basic technique behind simple pureed soups. This same formula works well with a mix of … [Read More...]

Holiday Recipes

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How to Plan for a Big Holiday Meal

Holiday meals can cause even confident cooks a great deal of performance anxiety. Here are a few Le Cordon Bleu-style tips for making the whole thing go easier: Get your chef's knife sharpened. If … [Read More...]

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How to Build a Holiday Dinner Menu

Ah, that annual stressful event known as holiday dinner planning. If you're a novice cook, it can seem deeply conflicted.  But then, remember the math. Most classic holiday dinner menus include a … [Read More...]

Stuffing

Bread Stuffing with Apples, Bacon, and Caramelized Onions

Recipe by Diane Morgan, from The Thanksgiving Table Who can resist crisp bacon, sautéed apples, and the slightly blackened edges of caramelized onions? With the addition of savory herbs, this is the … [Read More...]

Cooking fundamentals

Chopped onion

How to Cut an Onion [video lesson]

My book club read The Sharper Your Knife and we all loved it. So I got a copy of The Kitchen Counter Cooking School and I was so inspired, I went ahead and got the chef’s knife from block set we received as a wedding gift 11 years ago sharpened for the first time! I’ve read through your description on […]

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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 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 […]

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 […]

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 […]