Chicken Recipes

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...]

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...]

Coq au vin_cookfearless

Recipe: Coq au vin (chicken braised in wine)

Go ahead. Impress people. Tell them you're making coq au vin. It's just chicken... braised in wine, thus making it fabulous. Chicken thighs and legs – or the full hind quarter piece with leg and … [Read More...]

Food Books

Ratio

Ratio by Michael Ruhlman

The more that I study why and how people cook at home, the more that I understand the importance of a book such as Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Scribner, 2009). Noted … [Read More...]

Visual Food Encyclopedia

Visual Food Encyclopedia

Exactly how are you supposed to unlock the mystery of the mango or develop ability to acquire the perfect artichoke without being able to identify one in the market? How do you select first  … [Read More...]

500_soups

The Daily Soup Cookbook, 500 Soups

Soup is arguably one of the oldest foods. It’s comforting, easy to digest and straightforward to make. My mother makes soup once a week to use up leftovers, a habit that she developed 40-something … [Read More...]

Cooking fundamentals

Balsamic vinaigrette

Vinaigrette Basics [video lesson]

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

Spices collection

A “Cheat Sheet” to Flavor Profiles

What makes something taste Italian or Cajun or Moroccan? Whether crafting vinaigrette, seasoning chicken, or developing a soup, understanding the flavors of ingredients that help to define various cuisines can be deeply useful. Every cuisine has its regional variations; Basque cuisine is vastly different from the classic dishes from Provence, but they’re both French. So […]

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 […]

SeafoodWatch-Logo-Padded

Fish: Buying Basics

Story by Kathleen Flinn A couple years ago, I attended a screening event of the beautiful, fascinating and depressing documentary The End of the Line. The film illustrates the message and research found in the book of the same name written by British journalist Charles Clover. The tag line says it all: “Imagine a World Without Fish.” The End of […]