Cooking techniques

How a famous kitchen seduced me

Years before Prune's chef wrote a bestselling memoir, I asked her to teach me to cook -- and she changed my life

Tamar Adler Thursday, Jul 28, 2011 12:30 AM UTC 11
Life Life stories

Don’t hate Gwyneth Paltrow’s cookbook

Warning: "My Father's Daughter" might actually contain delicious, simple recipes

Drew Grant Monday, Apr 4, 2011 4:05 PM UTC 22
Entertainment White Knighting, Celebrity

Mussels: Your go-to sustainable seafood

They're cheap, they're tasty, they are actually good for the environment, and they're infinitely variable

Francis Lam Saturday, Mar 26, 2011 12:30 AM UTC 21
Life Eyewitness Cook

How to make cream-of-anything soup

Sure, here's a recipe. But you won't even need it to make rich-but-not-heavy soup. Don't submit to the can opener!

Francis Lam Saturday, Mar 5, 2011 2:01 AM UTC 33
Life Eyewitness Cook

Your 10 most creative ways to rock out with vegetables

When I asked readers to share their best tips, great ones came flooding in ... along with a soundtrack

Francis Lam Thursday, Feb 24, 2011 6:01 PM UTC 15
Life Food Advice, Cooking techniques

Making stock, part two: Fish and seafood

I love this stuff. Great flavor, more versatile than you think, and done in under an hour

Francis Lam Saturday, Jan 29, 2011 1:30 AM UTC
Life Eyewitness Cook

How to make stock the right way, the wrong way, and when it matters

It's the foundation of your cooking, so it'd better be great. But don't let the perfect be the enemy of the tasty

Francis Lam Saturday, Jan 22, 2011 2:02 AM UTC 54
Life Eyewitness Cook

Working Class Foodies: French nougat candy

Flora Lazar, a Chicago-based confectioner, shares her recipe for French nougat for affordable, local holiday gifts

Working Class Foodies Monday, Dec 6, 2010 1:01 AM UTC
Life Cooking techniques, Food

Disappointing turkey no more!

Slow-cooking the legs in spiced fat is easy, makes them silky, finishes ahead of time, and makes the breast better

Francis Lam Thursday, Nov 18, 2010 2:01 AM UTC 18
Life Eyewitness Cook

Two cookbooks that just might make you a better person

Plenty of tomes make you a smarter cook, but how many make you challenge yourself and make you feel loved?

Francis Lam Wednesday, Nov 17, 2010 1:01 PM UTC
Life Cooking techniques, Our Picks

The keys to crisp French fries at home

Everyone knows fries are hard to make and better in restaurants. Everyone is wrong

Francis Lam Saturday, Nov 13, 2010 1:30 AM UTC 43
Life Eyewitness Cook

Working Class Foodies: How to roast a chicken

Here's a fail-proof way to roast a chicken with simple ingredients and delicious results

Working Class Foodies Saturday, Oct 30, 2010 12:59 AM UTC 18
Life Cooking techniques, Food

Candied bacon, to get you ready for Halloween

Ding dong! You're going trick-or-treating a little early this year

Francis Lam Saturday, Oct 16, 2010 1:01 AM UTC 25
Life Eyewitness Cook, Halloween

Working Class Foodies: Brewing beer in a pumpkin

How to make your very own cask-o'-lantern, and how to make tasty beer in it, too

Working Class Foodies Thursday, Oct 14, 2010 10:45 PM UTC 13
Life Cocktails and Spirits

How to cure salmon (gravlax)

Far easier than you'd ever think, all you need is super-fresh fish, salt, pepper, spices and a fridge

Paul Hinrichs Tuesday, Sep 28, 2010 1:01 AM UTC
Life Cooking techniques

Poached salmon fit for the French royal court

This traditional low-stress method gives you incredibly moist, tender, flavorful fish, with a built-in sauce

Melissa Houle Tuesday, Sep 28, 2010 1:01 AM UTC
Life Cooking techniques

How to invent the next hummus

Breaking down America's new favorite bean dip to its elements, you can create your own in any flavor, with any bean

Francis Lam Saturday, Sep 25, 2010 1:01 AM UTC 41
Life Eyewitness Cook

Beurre blanc: Saucy versatility for lazy sophisticates

In the spirit of Labor Day, a very hardworking sauce that requires very little work

Francis Lam Saturday, Sep 4, 2010 12:20 AM UTC 19
Life Eyewitness Cook

Not eating, but still cooking: Roger Ebert pens cookbook

Critic was inspired by responses to a blog post about ... rice cookers?

Caryn Rousseau, Associated Press Tuesday, Jun 29, 2010 10:01 PM UTC
Entertainment Roger Ebert, Cooking techniques

Both refreshing and rich: The beauty of buttermilk panna cotta

A sophisticated dessert that's delicious, easy to make, and kind of low-fat. Plus: How and why to use gelatin

Francis Lam Saturday, Jun 12, 2010 12:20 AM UTC 21
Life Eyewitness Cook

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