Breads and baking

How to Make No-Knead Artisan Bread [Video Lesson]

Making your own bread sounds like a laborious undertaking. But with this savvy recipe from Jeff Hertzberg and Zoë François, the authors of Artisan Bread in Five Minutes a Day, you'll find that it … [Read More...]

Recipe: Popovers from ‘The Homemade Kitchen’

 I've long been fascinated by popovers and for this, I blame Dorothy Parker. For those unfamiliar, Dorothy was a fabulously wry writer who was among the founding members of "the vicious circle" … [Read More...]

Lighten up!

Recipe: A Great Salad from Lipari

Posted by Lisa Simpson There’s a familiar list of what is so great about summer, but I’ll just cut to the chase: The best thing about summer is the food. I can’t get enough of the weekly kaleidoscope … [Read More...]

Provencal tomato spread

This recipe first appeared in The Sharper Your Knife, the Less You Cry. During the heat of summer, I make it at least once a week. t's also a crowd pleaser. People have purchased my first book based … [Read More...]

Cooking fundamentals

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 […]

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 […]

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 […]

Recipe: Blueberry Jam Like My Grandpa Charles’

“Who are you?” Mike asked me last week.  “What are you talking about?” I replied. He waved his hand over the counter and dozens of jars of canned jams, jellies and preserves. “Have you become your grandmother? You’re  canning like a maniac.” “No, I am not becoming my grandmother,” I sniffed indignantly. “You read the […]

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 […]