Pantry & Supermarket Tips

Holiday napkin ring 1

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...]

green beans canned

Challenge: Green Beans canned vs. fresh

Green beans are a classic side dish for any holiday. I debated an update on green bean casserole, but decided instead to serve fresh green beans and canned green beans, each were lightly sauteed in … [Read More...]

Macro cayenne pepper isolated on white

How to make Cajun seasoning

I generally don't add salt to my seasoning mixes; instead I add it separately when cooking. A recipe that specifies a commercial blend assumes it has salt, so adjust accordingly. Be sure to use garlic … [Read More...]

Thanksgiving Recipes

HappyCook2

Fearless Thanksgiving: Tips from the Pros

                       Holiday meals can cause even confident cooks anxiety. I asked some of my food writer friends for their best … [Read More...]

Whole Homemade Thanksgiving Turkey

Fearless Thanksgiving Guide

We all know that holiday dinners should be a time to celebrate family, friends and food, but more often than not, it's a stressful holiday, with anxious hosts more worried about the turkey than about … [Read More...]

Homemade Pumpkin Pie for Thanksigiving

Recipe: Kate McDermott’s Pumpkin Pie [video lesson]

Introduction by Kathleen Flinn, Recipe by Kate McDermott from The Art of Pie At its essence, pie dough is simple. It's flour, salt, fat and water. I chose pie maven's Kate McDermott's recipe for this … [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 […]

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.  […]

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 […]

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 […]