Tune in for a year-long series of online lessons in the basics of cooking. Each month, we’ll have a theme and lessons and recipes on that theme with one or two posts a week, plusa giveaway related to that theme.
This month we’ll have a variety of video lessons from leading culinary figures on some of the most basic skills. The prize this month: an omelet pan. To enter, fill out this very quick survey.
Jamie Oliver shows you how to make a great omelet. (video lesson)
It’s the No. 1 search term on recipe sites such as Epicurious.com, Allrecipes.com and Foodista.com. On Google, worldwide traffic for “chicken recipes” dwarfs requests for beef, fish or vegetarian recipes. Americans consume an average 60 pounds of chicken annually, edging out beef as the nation’s preferred meat.
This month, we’ll explore how to cut up a whole chicken, saute it, and how to stretch your grocery dollars with this kitchen favorite. And we’ll include several suggestions to help expand your recipe repertoire.
March’s prize: This Cuisinart roasting pan.
On average, a whole chicken costs about the same as a package of boneless skinless chicken breast. Knowing how to cut up a whole one will save you money and leave you bones for chicken stock, stretching your dollar even further.
A straight-forward recipe that can be adapted to whatever you might have in your house when a flu or a cold appears. Includes a heavy portion of garlic, which is thought to have medicinal benefits.
A foolproof guide to roasting a whole chicken or pieces, with 10 ways to flavor your bird
A classic recipe for mustard braised chicken, from The Sharper Your Knife
A versatile, simple spice mix that can be used for any chicken-centric dish
The classic Coq au vin sounds fancy, but it’s really just a different way to slow-simmer chicken
Learn this valuable technique via a recipe for the classic caper and lemon sauce
My mom always said, “If you can boil water, you can make soup.” This month, we’ll go into the fundamentals of making soups, stocks, gumbo and so on.
This month’s prize: A professional quality 12-quart stock pot, the same one I use in my kitchen. To enter, simply comment on any of the pages listed under the February content. I’ll select one commenter at random.
Just in time for Mardi Gras, learn the keys to making this classic dish, and how to customize it to your tastes and what you’ve got on hand.
In this video lesson and accompanying base recipe, you’ll learn the fundamentals of making soup from just about anything.
Great stock equals great soup, and making it at home is inexpensive and simple.
My mom used this catch-all soup to soak up leftovers, and you can do the same.
Quality ingredients are essential for this simple French staple
The better the lentils, the better the soup. A perfect way to warm up when cold winter days get you down.
This month, let’s go over some basics. Call it remedial cooking or a review, depending on your own skill level. Here are 10 fundamentals that all cooks should know. We’ll cover how to craft a vinaigrette, make no-knead artisan bread, a primer on herbs and spices in your pantry and more.
January’s prize: An eight-inch classic Wusthof chef’s knife. The winner was TK.
A video lesson on knife basics, plus tips on buying and caring for your knives. Hands down, the most useful lesson you can learn is how to use a knife.
A video lesson that shows if you’ve got a jar, a bit of oil and a lemon, you can forego the expensive bottled stuff. The basic ratio and sample recipe, you’ll find a half dozen other examples.
What’s the difference between a spice and an herb, anyway? Does spending more on spices make a difference? How should you store them and when do you pitch them?
A video lesson that shows how you can make homemade loaves with four ingredients: flour, water, salt and yeast.
Fourteen things every kitchen needs, plus some great additions in the comments!
The experts weigh in on what your food labels really say.
Get the most from your grocery dollars by choosing the best flavors, whether its olive oil, tomatoes or tuna fish