Chicken Recipes

Cropped chicken piccata

Chicken Piccata or How to Pan-Fry Chicken Breasts

This is a great, basic recipe that will teach you a terrific fundamental - how to pan-fry breaded chicken breast cutlets. My friend Chef John demonstrates the technique in the video above. If you're … [Read More...]

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 … [Read More...]

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...]

Food News & Politics

lewis-black-comedy-blog

“A Duraflame Log is 42% Beef” and other news

McDonald's Isn't Normally Ironic. I missed the Lewis Black rant on Taco Bell's "meat," which originally aired on "The Daily Show" on February 1st. (If you missed it, you must watch it; he shames Taco … [Read More...]

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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...]

Michael Procopio

Food Links: DIY Foods, What’s Wrong with Kids Lunch

So here's the thing that I like about conferences. The panels and keynotes spark a bit of interest, but the real action happens in the hallways or at the hotel bar. BlogherFood in Atlanta last weekend … [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 […]

knife anatomy

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 […]

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 […]

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.  […]