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...]

whole_chicken

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 … [Read More...]

Chicken4

Recipe: My Uncle Clarence’s Corn Flake Crusted Oven-Fried Chicken

My Uncle Clarence debuted a deep-fried recipe that became so popular in my parents' Italian restaurant in the 1950s that they had to put it on the regular menu. After their restaurant went out of … [Read More...]

Food News & Politics

cartoon man eating lollypop duck leg confit

The Moral Case Against Foodies: The Foodies Respond

Every so often, someone mocks the execessive nature of "foodies" and the culinary world turns collectively defensive. The most recent offering is a 4,000-word article titled The Moral Case Against … [Read More...]

download

Food Links: Great Puttanesca & the High Cost of Top Chef Texas

The amazing Molly O'Neill always has something cool going on. Her latest offering: Food Writing 101, a five-week virtual seminar and lecture series. It's meant to be a virtual boot camp for both … [Read More...]

tris di pesce

Friends Don’t Let Friends Eat Bluefin Tuna

Last night, 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 … [Read More...]

Cooking fundamentals

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 […]

Which one tastes the best... to you? There's only one way to find out.

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 […]

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 […]

White ceramic mortar and pestle with rosemary

Spices & Herbs: A Quick Lesson

As this terrific video by Consumer Reports shows, you don’t need to spend a lot of money on fancy spices. However, the key element is when spices get old. Ground herbs and spices are more exposed to air, and thus they lose their potency more quickly. Spices vs. Herbs First, its important to know the […]