Below, Chef Ted shares two different methods for preparing your turkey when it’s time to give thanks this year, plus his expert roasting tips. A Caribbean kick: try a Jamaican jerk turkey marinade...
Not only is this menu filling, but it also bursts with color, texture and flavor. Replicate this caramelized onion, cremini and spinach "frittata" with roasted purple potatoes, pickled radishes...
Each year, I change up my recipe to keep myself excited about the sauce, but also to convert a few family members who are convinced they just don’t like it. I’m sharing a few of my favorite recipes...
Sous vide equipment used to carry a price tag (around $1,000) that put it out of reach for most cooks. Today, the average home cook (or professional for that matter!) could be expertly equipped for...
Chef Kathryn, who takes annual excursions to taste her way through the best pastry kitchens and neighborhood bakeries of France, has a deep knowledge of French culture and food, particularly the sweet...
Says Chef Melanie, “BlueStar ovens are beautiful and they work great in home kitchens.” Students in Chef Melanie’s autumnal baking course will try their hand at this recipe for pumpkin whoopie pies....
Long ago, the Romans and Babylonians were mixing vinegar with water. The word “shrub” is derived from the Arabic word “sharbah,” which translates as “drink.” Even sailors from the 16th-18th centuries...
It was while in Hell’s Kitchen that I came up with the following dish, in which a marinade suitable for shish kebab is applied to lamb loin, and the typically hearty casserole moussaka is reworked as...
Just swapping out a few ingredients in your pantry can make a positive impact on your health. Chef Elliott Prag has shared his top five pantry staples based on macrobiotics, an old Japanese tradition...
For ages, humans have applied a variety of methods to preserve food, through drying, curing, fermentation, pickling and salting. But in 18th-century France, Nicolas Appert, a maverick chef, began...
These top toques and the hordes of “slow food movement” followers they’ve inspired seem to be gaining ground in one of the most prolific trends in restaurants today: meat in moderation, veggies in...
CaipiRio This old-school version of Brazil's most iconic cocktail, the caipirinha, harkens back to a time when honey was the preferred sweetener. Ingredients: ½ oz. honey syrup (mix equal parts honey...
