I've never been shy about my love of anchovies. In fact, I've made it a personal mission to convert the anchovy-opposed into fans of the oily little fishes. My preferred method of easing newcomers into the umami-rich world of anchovies is something I like to call "the secret anchovy"—dissolving a few filets into a dish to deepen the flavor. This Roasted Chicken with Tomato Butter from Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking is a perfect example of the anchovy sneak attack. More

These puddings might be the ultimate hot day dessert. They use fresh ripe summer berries, the prep time is next to none, and the majority of the work is done by the berries sitting in your fridge, simply releasing their juices. The best part is that the stove is not involved. More

Photo from davehoban147 on Flickr Roasting a perfect chicken, making a vinaigrette, simmering a flavorful stock—these are basics that most good home cooks have down pat. You don't need an Escoffier-level knowledge of sauces, or the ability to tourné a... More

This past Sunday morning seemed as good a time as any to venture into the pages of Canal House Cooking and come up with a brunch or lunch-worthy dish. My crisper was brimming with bunches of gorgeous red chard from... More

©iStockphoto.com/tacojim We all know the old saying, "you can't judge a book by it's cover." I was wondering if this principle applies to cookbooks. Do the books with the most beautiful covers and photos necessarily have the best recipes? ">Canal... More

The photo spread that accompanies the how-to on preserving lemons in "Canal House Cooking, Volume 1." While perusing the pages of Canal House Cooking, I found myself at a bit of a loss. You see, every week I look though... More