Featured Recipe

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Recipe: Salade Niçoise

I first encountered Salade Niçoise in a romance novel, when a beautiful protagonist perched at a table under a striped umbrella on an immaculate beach in Cannes waiting for a murky character. The … [Read More...]

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Moules à la Mariniére

Something big happened in my life recently. Taylor Shellfish Farms opened a store in my neighborhood. I'm a huge fan of, well, any shellfish to be honest. But mussels - moules in French - make me weak … [Read More...]

Food Books

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Fried Chicken Is A Drug & Other News

This week, yet more evidence to confirm the addictive nature of some foods. I'm not quite sure that everyone needed a study to confirm, but GrubStreet's headline said it all: "You're physically unable … [Read More...]

How to Cook Without a Book

How to Cook Without a Book

Along the same lines of Ratio, there’s How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (Broadway, 2000) by Pam Anderson, author of The Perfect Recipe series. Each … [Read More...]

Cooking fundamentals

Omelet

How to Make an Omelet (video lesson)

One of my chefs at Le Cordon Bleu once said, “If you can make an omelet, you’ll never be hungry.” So true. An omelet is inexpensive, versatile and amazingly quick to prepare. While it’s typically thought of as a breakfast dish, British food writer Elizabeth David wrote about an omelet with a glass of wine […]

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.  […]

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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 […]

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How to Outfit a Kitchen on a Budget or 14 Things Every Kitchen Needs

People have been quite successful making a lot of food in the past centuries with little more than a pot, spoon, bowl, knife and cutting surface. I’ve put together a very general guide that I’ve used for events aimed at college students, and you’ll find the list below. A Good Chef’s Knife Don’t waste money […]