This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on cold chicken. —Ed Levine... More

I've been having a lot of fun flipping through The Ethnic Paris Cookbook. It's unpretentious, easy to use, and full of tasty dishes that seem to be entirely too simple, if a little hard to believe. And this one is... More

©iStockphoto.com/bmcent1 I have never understood why many people are afraid of cooking fish. What's so hard about searing a little salmon? It's chicken, specifically roasting a whole one, that I find much more intimidating. Sure I've done it, but the... More

At various times throughout this meal, I assumed failure. I hardly ever make curry, especially an African-based one I found in The Ethnic Paris Cookbook. But it looked so easy that I had to give it shot, even if my... More

One of the first Madhur Jaffrey meat recipes I ever tried was a goat stew. Although she recommends that Americans replace the goat with lamb, I’m open to new meats, and someone at the Greenmarket was actually selling goat for... More

I can't even remember the last time I just bought chicken breasts at the store. In college I would buy the skinless, boneless version in enormous frozen bags, but I've changed since then. I usually go for a whole chicken... More

I almost didn't survive the second stage of this recipe, when fermented fish sauce hits the hot pan, and it suddenly seemed like the the scent of a thousand dead fish had washed upon my kitchen's shores. I almost turned... More