roast chicken in pan

How to Roast a Really Flavorful Chicken

I’ll admit it; for a long time I was really intimidated by the thought of cooking any whole animal. I didn’t want any fish eyes looking back at me, I didn’t want to hear the lobster “cry” as it was dropped into the pot of boiling water, and I sure didn’t want to reach my […]

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Compound Butter

How to Make Compound Butter

Gaining confidence in the kitchen is all about taking small steps. Making your own compound (flavored) butter, can be a great first step. You need little more than a few sticks of butter and the spark of an idea — and in just a few minutes you will have made something that’s almost too beautiful […]

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Chicken Carnitas Tacos

Carnitas-Style Chicken Tacos for Cinco de Mayo

Few words strike more fear into our gastronomic hearts than “boneless, skinless chicken breast” — notoriously dry and flavorless, it’s easy to overcook (and under-season) this lean, white meat. Fortunately, there is a really simple solution to this culinary conundrum: science. There are two main reasons that chicken breast ends up being less-than-tasty: The lack […]

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Samoa Cream Pie

Girl Scout Cookie-Inspired Samoa Cream Pie

We had a bit of a Samoa situation this year (okay, in all fairness we have a bit of a Samoa situation every year but usually the situation involves little more than me wishing I hadn’t eaten all my Girl Scout cookies so quickly) — there was a bit of a mix-up with our order […]

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easter bread on sheet pan

How to Make Braided Easter Egg Bread

For the better part of my adult life I’ve whined and complained about not having much of a cultural heritage, especially when it comes to food and recipes. Everyone I know has some secret recipe passed down from their grandmother or some beloved collection of family dishes, their ingredients and instructions written on scraps of […]

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chocolate truffles

Dark Chocolate Truffles

Aside from saving me tons of money (I am a bit of a “regular” at some of New York’s best — and most outrageously priced — chocolate shops), the thing that I love about these boutique-quality, dark chocolate confections is that they make a great base recipe for other types of truffles. If you want to make […]

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Lentils Two Ways

Intuitive Cooking and Lentils Two Ways

Cooking isn’t as difficult as we make it out to be. Nor is it as complicated as some overly detailed recipes lead us to believe. (I’ve actually seen a recipe that says, “Be sure to use a pan with a ¾-inch side height”. Really?! What happens if my pan has a 1-inch side height? Will […]

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Buttermilk Biscuits with Melting Butter

How To Make Buttermilk Biscuits From Scratch

There are a lot of “wrong” ways to make Southern-style buttermilk biscuits. Full disclosure; this is probably (technically) one of them. I didn’t special order White Lily flour (a flour that is milled from soft winter wheat and widely used in the South to make light-as-air biscuits), I didn’t even use cake flour (which makes a great substitute […]

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Salvatores Sandwich

Salvatore’s Sandwich

There are two things I remember clearly about Salvatore — his nose and his sandwiches. Let me explain. Every weekday at 11:30 a.m. Mrs. Lang (our second grade teacher) would walk two lines of children (boys on the left, girls on the right) away from the small pod of elementary school classrooms that surrounded an […]

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