Soups, stocks & stews

Gumbo with white rice

How to Make Gumbo Out of (Almost) Anything

By Kathleen Flinn For most people, the word "gumbo" traditionally inspires the image of the classic New Orleans version studded with spicy sausage and shrimp. But Chuck Taggart of the GumboPages … [Read More...]

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Recipe: Chicken Noodle Soup

This is a variation of the recipe that appeared in The Sharper Your Knife, the Less You Cry. It’s a straight-forward recipe that can be adapted to whatever you might have in your house when the dark … [Read More...]

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...]

Holiday Recipes

Gumbo with white rice

How to Make Gumbo Out of (Almost) Anything

By Kathleen Flinn For most people, the word "gumbo" traditionally inspires the image of the classic New Orleans version studded with spicy sausage and shrimp. But Chuck Taggart of the GumboPages … [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...]

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How to Plan for a Big Holiday Meal

Holiday meals can cause even confident cooks a great deal of performance anxiety. Here are a few Le Cordon Bleu-style tips for making the whole thing go easier: Get your chef's knife sharpened. If … [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 […]

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 […]

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 […]

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 […]