The Great Meat Cookbook by meat guru Bruce Aidells lives up to its subtitle: Everything You Need to Know to Buy and Cook Today's Meat.
Making sauces can be daunting, but not when you have Martha Holmberg’s Modern Sauces by your side.
I like the slightly bitter edge frisée gives to the salad, but I use it as much for looks as flavor, since it mounds so well and looks so festive.…
This dish gets better the deeper you get into the bowl. You'll definitely want to serve this with some good crusty bread to dunk into the broth and scoop up…
Because the artichokes are not quite thawed when roasted, they steam a little during cooking, which makes the chicken incredibly moist. A simple green salad is all you need to…
Serve these at room temperature or cold. For more color, you can add some finely diced red bell pepper or some blanched, sliced snow peas, or both.
"From scratch" may be our mantra, but we all keep on hand a few high-quality prepared products for when time is short in the kitchen.
Learn to sauté well and your cooking will improve dramatically. Why? Not only are properly sautéed foods delicious on their own—a well-browned exterior adds tons of flavor, as well as…
For a smooth, glossy look when making candies or using melted chocolate for decorating and dipping, temper your chocolate. Joanne Smart details an effective tempering method.
Garnishes of chocolate pack a double punch: They not only taste delicious, but they look great, too.
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