©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
What most people want in a roast chicken is crispy skin and succulent meat. Is it too much to ask? They want the leg to be done cooking before the breast gets tough; they want the skin to be as... More
Jean-Georges Vongerichten spices up beef brisket with his recipe for beef brisket with onions and chile by topping beef brisket with caramelized onions cooked with red finger chile. He refers to it as as Alsatian-Jewish-Chinese dish, "representative of both... More
As promised, here is the first recipe from Jean-Georges Vongerichten's Asian Flavors of Jean-Georges. He calls his roast chicken with chunky miso sauce and grapefruit recipe, whih combines crème fraîche, miso, yuzu juice, grapefruit and Thai chile, "the quintessential Vong... More
When we talked to Cook's Illustrated publisher Chris Kimball about the November 2007 issue of the magazine, we asked for his turkey recipe. You may not be able to get a fresh turkey from your neighbor across the street, like... More
How could this fail? With a bounty of apples, a huge hunk of locally cured bacon, and a nice chicken, I ran across a recipe that used all three in what looked like the perfect way. The chicken would be... More
