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...]

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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...]

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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...]

Food News & Politics

woman reading her shopping list in the supermarket

Food Links: Supermarket tricks, healthy eats, novice bartending

Forget buy-one-get-one-free, the big news in supermarkets are major "stock up" promotions, such as 5-for-$5 and 10-for-$10 are the new supermarket trend to get consumers to buy more. People should pay … [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...]

Food plate with delicious meal and healthy vitamin symbols

The 2020 Food Consumer in Eight Trends

Oh sure, lots of people and groups toss about "food trend" statements. But one group has tapped into scientific method to get a longer-term look at what people will want from their food a decade from … [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.  […]

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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 […]

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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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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 […]