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Topic: Cooking techniques (page 2)

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Beurre blanc: A chic sauce for lazy sophisticates

Francis Lam
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Not eating, but still cooking: Ebert pens cookbook

Caryn Rousseau
Panna cotta

Both refreshing and rich: Buttermilk panna cotta

Francis Lam

One good and one evil way to boost flavor

Francis Lam
Peas

Francis Lam

Cutty's roast beef and crispy shallot sandwich

Francis Lam

Francis Lam
(Tracy Hebden Lrps)

Everything you need to know about vinaigrette

Francis Lam
**FOR USE WITH AP LIFESTYLES** Buttermilk Mashed Golden Potatoes are seen in this Tuesday, Sept. 28, 2008 photo. By choosing Yukon Gold for your mashed potatoes you start with a naturally rich flavor and beautiful yellow color before adding the lower-fat ingredients for these mashed potatoes. (AP Photo/Larry Crowe) (Larry Crowe)

Francis Lam

Peeps brulee! The awesomest toasted marshmallow

Francis Lam

Does brining meat make it a sodium bomb?

Francis Lam

Francis Lam

How to master clams

Francis Lam

Catalan braised chicken and shrimp, with secrets

Francis Lam

Make quinoa tasty, whether it wants to be or not

Francis Lam
Small dish of banana pudding with wafers and whip topping

This banana pudding is the king of all puddings

Francis Lam

Miso-fish tartare so good you'll lick your plate

Francis Lam

Forget holy, make mackerel delicious. Here's how

Francis Lam

Francis Lam

Chicken salad that keeps on giving

Francis Lam

Fried chicken, freed from fear

Francis Lam
Lamb and yellowtail mokume gane

Francis Lam

Bacon, cider and bourbon, together at last

Ian Knauer
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