Food
Jonathan Waxman’s Essential Kitchen Tips and Tools
Posted on April 26, 2011
Leave your linens, overpriced olive oils and al dente anxieties at the door. Get kitchen kudos from your guests with these easy tips from celebrated chef Jonathan Waxman, author of Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics.
Recipe: Jonathan Waxman’s Gnocchi with Spring Vegetables
Posted on April 25, 2011
Hit the local greenmarket and whip up this beloved springtime dish from New York City’s Barbuto, owned by celebrated chef Jonathan Waxman, author of Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics.
Recipe: Jonathan Waxman’s Risotto with Sweet Peas
Posted on April 25, 2011
Don’t fear the risotto. Indulge your guests with this savory spring dish from celebrated chef Jonathan Waxman, author of Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics.
It’s Time to Try Catfish for Dinner
Posted on February 15, 2011
Today’s farm-raised catfish is a far cry from the fishy catch grandpa brought home. Sara Moulton, author of Sara Moulton’s Everyday Family Dinners, shares simple tips on how to pick and prepare this versatile dish for the whole family to enjoy.
How to Frost a Cake
Posted on January 18, 2011
Spreading icing on a cake takes practice. This technique from Shirley Corriher, author of BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes, allows inexperienced cooks to produce a magnificent cake with a perfect, satin-smooth icing that looks as if it came from an expensive bakery.
Time-Saving Tips for Cooking Beans
Posted on December 21, 2010
Whatever kind of dried bean you are preparing, from relatively quick-cooking types like black beans or navy beans to garbanzos, which can take a few hours to cook, Daisy Martinez, author of Daisy’s Holiday Cooking, has simple tips for evenly cooked beans with a creamy texture and no “bones” (hard white centers).
The Cure for Common Cookie Problems
Posted on December 14, 2010
What makes cookies crumble, lack color, go limp, and stick to the pan? Shirley Corriher, author of BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes, diagnoses these common cookie cooking problems and provides the cures so your next batch will come out just right.
How to Roll a Perfect Pastry Crust
Posted on November 16, 2010The perfect pastry crust is the key to a divine pie. It all comes down to how you roll — the dough, that is. To perfect your technique, follow these rolling tips from Shirley Corriher, author of BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes.
Barbecue Tools 101: What You Need to Make Barbecuing Easier and Safer
Posted on July 20, 2010Good barbecue requires good equipment. Here, Dotty Griffith, author of Celebrating Barbecue, offers a list of must-haves for making barbecue you can be proud of.
The 4 Great Styles of American Barbecue
Posted on May 25, 2010While Americans and cooks all over the world have adapted barbecue basics to local preferences, four regional styles dominate and define the genre. From Celebrating Barbecue: The Ultimate Guide to America’s 4 Regional Styles of ‘Cue by Dotty Griffith
