French cuisine

Coq au vin_cookfearless

Recipe: Coq au vin (chicken braised in wine)

Go ahead. Impress people. Tell them you're making coq au vin. It's just chicken... braised in wine, thus making it fabulous. In its original French inception, the coq referred to a rooster, typically … [Read More...]

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Hungry for Words in Seattle – July 18th-19th

I began teaching Hungry for Words in 2006, a curriculum focusing on food writing and the various aspects involved in the genres that make up this endlessly fascinating area of writing. My first … [Read More...]

Cooking fundamentals

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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 […]

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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 […]

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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 […]