If you’ve ever wondered why food made by your favorite restaurant chef tastes better than the food you make at home, chances are you are missing the crucial “finishing touch.” That’s the final seasoning that chefs sprinkle or drizzle on the food once it is cooked.
Leftover Champagne can be used in a variety of ways. It can be used in making a pan sauce, crepes, fondue, and in stews, to name a few.
Chef Tim Hollingsworth's mother, who sufffers memory loss, sits with him as he cooks her favorite recipes. Being present for the preparation helps bridge the distance that dementia can create.
Ricardo Jean-Baptiste, a native of Haiti, wants to share the flavors of his home country with all of New Orleans. Many Haitian recipes are similar to Creole and Cajun dishes.
It can be nerve-wracking cooking a piece of meat on which you spent a small fortune. Following are some tips from the experts.
Hosting guests for the holidays? Setting out breakfast for your guests to help themselves in the morning is a low-stress way for you to offer the morning meal.
Hard winter squash is a delicious and versatile vegetable that can be used as a side dish, in fillings for ravioli or lasagna, as a noodle alternative, in soups, salads, stuffed and so on.
Hosting Thanksgiving isn’t for the faint of heart. But I can share tips and tricks I’ve picked up over the years, along with advice from some other Thanksgiving dinner pros.
If ever there was a season for bourbon, it’s fall. The rich, round vanilla notes of a good bourbon complement our favorite autumn foods.
For many of us who love to cook and host on Thanksgiving, one central mystery remains: What to pour?
We all love getting kitchen tips, those little tricks we should be doing to make us better cooks. But sometimes it’s the things we should stop doing that matter.
Stir-fry technique has many people intimidated. But if you can slice and stir, you can stir fry. So, let’s break it down, review the basics, and get everyone on their way to stir-fry success.
The growing options for outsourcing meal planning, grocery shopping and cooking can be called time-saving blessings or culture-destroying curses. In the end, they’re probably a complicated mix of both.
I love eating deviled eggs and egg salad, but I had been avoiding making either because it was so much trouble peeling the eggs. Then this summer, I visited my friend Kirsten. Her secret is that you crack the egg on the bottom (that’s the egg’s larger side, while the top is the more pointed side).
Here’s a sentence that might come as a surprise: Cabbage is cool. That taken-for-granted vegetable, that sturdy, dense staple of many a poor, ancestral homeland, is finally getting respect.
Whether you are picking them at the market or off a tree, there are many great things to do with apples that don’t include making a pie.
Booze-free bars serving elevated “mocktails” are attracting more young people than ever before, especially women.
