Soups, stocks & stews

french onion gratin soup

Recipe: French Onion Soup

Soupe a l’oignon gratinée is not a difficult recipe, but you can’t cut corners. In a recipe with few ingredients such as this soup, it’s essentially that all must be of the best possible quality. For … [Read More...]

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 … [Read More...]

White beans with bacon

Soup 101: The Basics of Simple Soup

Simple soups are an inexpensive, low-fat meal solution. They can be a kid-friendly source of vegetables plus a great way to use leftovers. Soup needs adequate time and salt; try to avoid skimping on … [Read More...]

Holiday Recipes

Stuffing

Bread Stuffing with Apples, Bacon, and Caramelized Onions

Recipe by Diane Morgan, from The Thanksgiving Table Who can resist crisp bacon, sautéed apples, and the slightly blackened edges of caramelized onions? With the addition of savory herbs, this is the … [Read More...]

Homemade Delicious Cranberry Bread

Recipe: Mom’s Cranberry Nut Bread

Gently warmed and slathered with butter, this bread tastes like Christmas morning to me. My mother has made this bread every Christmas for the past several years. She doesn't remember where the recipe … [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

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.  […]

Chopped onion

How to Cut an Onion [video lesson]

My book club read The Sharper Your Knife and we all loved it. So I got a copy of The Kitchen Counter Cooking School and I was so inspired, I went ahead and got the chef’s knife from block set we received as a wedding gift 11 years ago sharpened for the first time! I’ve read through your description on […]

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 […]

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 […]