Time and again viewers of my show e-mail me wondering, “How do I cook white meat chicken so that it doesn’t get tough?” The answer appears to be simple. Don’t overcook it. In fact, that is easier said than done these days. The threat of salmonella requires that you cook…
I take my life into my own hands by saying this. I’m sure all my chef instructors from my alma mater, the Culinary Institute of America, will want to shoot me at dawn. But here is what I have discovered from cooking dinner at home 5 or 6 nights a…
Hope you tuned in on July 6th when I appeared on the Rachael Ray Show solving common weeknight cooking disasters. Here are links to my solutions: Dinner Disaster Fixes, Dessert Disaster Fixes, Backstage “Food Quiz”
This basic sauce recipe is easy to double if you are feeding a crowd or just want to have some on hand in the fridge. Makes 2 Cups Hands-On Time: 7 Minutes Total Preparation Time: 27 Minutes 1 tablespoon vegetable oil 1 garlic clove 2 cups ketchup 1/4 cup cider…
This recipe transforms the elements of a classic Waldorf salad into a really elegant-looking appetizer. The Roquefort-stuffed Belgian endive spirals and walnut-oil flavored dressing are not hard to make, but the resulting arranged salad sure will impress guests. Serves 4 For the salad: 3/4 cup Roquefort cheese 3 ounces cream…
When you are shopping for ribs, there are a variety of choices in the meat section of your supermarket. Here are some clues to the differences. Spareribs: The lean, lower portion of the rib bones held together by a piece of cartilage and bone. Usually sold in whole or half…
I bet many of you, like me today, are picking up corn at the farm stand or farmer’s market, which is a good thing, because corn close to the source (as opposed to trucked miles from the farm) is fresher. But there is a problem with corn – the second…
Hope you watched my July 4th Good Morning America holiday cook-out with Sam Champion (pictured with me here) and the GMA gang. Here are links to the recipes: BBQ Chicken, Grilled Potato and Corn Salad with Chipotle Dressing, Beer Bread, Creole Seasoning, and Basic Barbecue Sauce.
This is not about my Napoleon complex. I really mean it -we little people work better with a bigger knife. Actually, mostly, big people chop more efficiently with a bigger knife too. Why? Well, Here are two chef’s knives, side by side, an 8-inch and a 10-inch: The 10-inch knife…
I love almost any kind of salad—and the more ingredients, the better. “Chopped Salad,” a catchall for any salad boasting a rich variety of chopped vegetables, is my favorite. This recipe was inspired by a low-fat dish I first encountered several years ago in Gourmet. Created by Chef Ed Brown of…