Chicken Recipes

Roasted chicken

How to Roast a Chicken

 You don’t need a fancy roasting pan, just any kind of oven-proof pan, skillet or sauté pan with sides one inch or higher in which the chicken fits comfortably will work. A rack is nice, but you can … [Read More...]

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...]

Mixing herbs

How Make Salt-Free Poultry Seasoning

Simply combine the ingredients and grind together with a mortar or pestle or a small food grinder. I set aside a coffee grinder for milling whole spices or mixes. If you want to use a coffee grinder … [Read More...]

Food Books

daily soup cookbook

Kitchen Shelf: Kathleen’s Favorite Soup Books

Campbell's was right: Soup is good food. But it's even better for you if you make it yourself. If you’re craving more creamy, hearty, vegetable-y happiness by the bowlful, here are some of my favorite … [Read More...]

500_soups

The Daily Soup Cookbook, 500 Soups

Soup is arguably one of the oldest foods. It’s comforting, easy to digest and straightforward to make. My mother makes soup once a week to use up leftovers, a habit that she developed 40-something … [Read More...]

Ratio

Ratio by Michael Ruhlman

The more that I study why and how people cook at home, the more that I understand the importance of a book such as Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Scribner, 2009). Noted … [Read More...]

Cooking fundamentals

Spices collection

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 […]

Balsamic vinaigrette

Vinaigrette Basics [video lesson]

Do you have so many bottles of vinaigrette and 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 […]

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 […]

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 […]