Chicken Recipes

Chicken Cordon Bleu with Mornay Sauce

Let’s set the record straight: The Paris-based cooking school has nothing to do with this dish. The specific origins remain a bit of a mystery, but the original (with veal) is likely a cousin in … [Read More...]

More Holiday Posts

How to Make Gumbo Out of (Almost) Anything

By Kathleen Flinn For most people, the word "gumbo" traditionally inspires the image of the classic New Orleans version studded with spicy sausage and shrimp. But Chuck Taggart of the GumboPages … [Read More...]

Cooking fundamentals

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 […]

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 […]

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 […]

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 […]

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 […]