The best part of fried chicken without making fried chicken
Don't throw out the skin from your chicken. Turn it into crisp, airy cracklins! Chickarrones for everyone!
Saturday, Nov 6, 2010 12:30 AM UTC 29Life Eyewitness Cook, Food
Don't throw out the skin from your chicken. Turn it into crisp, airy cracklins! Chickarrones for everyone!
Saturday, Nov 6, 2010 12:30 AM UTC 29Many avoid hard squashes because they're bland and watery. The magical lard will quash your qualms
Saturday, Oct 30, 2010 12:30 AM UTC 23A perfect flavor of fall -- unless they're watery and limp. How to make them golden brown and delicious every time
Saturday, Oct 23, 2010 1:01 AM UTC 35Ding dong! You're going trick-or-treating a little early this year
Saturday, Oct 16, 2010 1:01 AM UTC 25Bacon, lettuce and tomato is what summer is all about. But this sandwich will make you forget the season's over
Saturday, Oct 9, 2010 12:20 AM UTC 34Introducing caramelized, almond-scented Bostock, French toast gone to finishing school. And it's ready in minutes
Saturday, Oct 2, 2010 1:01 AM UTC 18Breaking down America's new favorite bean dip to its elements, you can create your own in any flavor, with any bean
Saturday, Sep 25, 2010 1:01 AM UTC 41It's among the most ubiquitous seafood, but take a look at different varieties and find incredible flavor
Saturday, Sep 18, 2010 1:01 AM UTC 27Once relegated to cans, this root could become the King of Vegetables in your kitchen. Just roast it
Saturday, Sep 11, 2010 1:01 AM UTC 45In the spirit of Labor Day, a very hardworking sauce that requires very little work
Saturday, Sep 4, 2010 12:20 AM UTC 19Rich with the essence of shrimp, a dish in honor of the diversity of the South and plain old deliciousness
Saturday, Aug 28, 2010 12:20 AM UTC 19How to cut and caramelize the kernels to set the stage for unlimited flavor combinations
Saturday, Aug 21, 2010 12:20 AM UTC 15How to get pro-level performance from a home appliance, the secret to crusts, and more answers to your queries
Thursday, Aug 19, 2010 4:01 PM UTC 19Light-textured, shiny with olive oil, and creamy-flavored, this complex bread only seems complicated to make
Wednesday, Aug 18, 2010 12:20 AM UTC 12Learn to knead, shape and bake to help one of the world's great breads fight back against puffy imposters
Saturday, Aug 14, 2010 12:50 AM UTC 26A super-easy, shockingly delicious Irish brown soda bread teaches essential skills and builds a novice's confidence
Thursday, Aug 12, 2010 4:01 PM UTC 18With flavor so deep it'll drop your voice an octave, this stuff is, well, the bomb
Saturday, Aug 7, 2010 9:01 PM UTC 42How a superb love apple turned me into a seasonal eater, and my favorite (super-easy) way to serve them
Saturday, Jul 31, 2010 12:20 AM UTC 41Tips and ideas on how to vary ingredients, tastes and textures
Saturday, Jul 24, 2010 1:01 AM UTC 19And why you'll be seeing it in your kitchen soon. Plus, a four-star chef's way to eat milk
Saturday, Jul 17, 2010 1:02 AM UTC 47Page 2 of 4 in Eyewitness Cook