Go ahead. Impress people. Tell them you're making coq au vin. It's just chicken braised in wine, thus making it fabulous. In its original French inception, the coq referred to a rooster, typically mean old birds who wore out their welcome in the hen house. The tough nature of the … [Read more...] about Recipe: Coq au vin
Chicken
Recipe: My Uncle Clarence’s Corn Flake Crusted Oven-Fried Chicken
My Uncle Clarence debuted a deep-fried recipe that became so popular in my parents' Italian restaurant in the 1950s that they had to put it on the regular menu. After their restaurant went out of business, Mom adapted it to an “oven-fried” version to capture the same flavors but … [Read more...] about Recipe: My Uncle Clarence’s Corn Flake Crusted Oven-Fried Chicken
Recipe: Easy Thai Curry
Thai curry sounds exotic and complicated, but in truth it's a quick meal for which you can keep the bulk of ingredients in your pantry or freezer, plus it’s a great option for using up leftovers. If you can't find curry paste in your supermarket, you can order a variety of … [Read more...] about Recipe: Easy Thai Curry
How to Cut Up a Whole Chicken
After reviewing dozens of videos on this subject, I decided to use this one by the wonderful Melissa Clark of The New York Times to demonstrate what's arguably one of the most valuable lessons a home cook can master. Why is it so important? Here’s an excerpt from The Kitchen … [Read more...] about How to Cut Up a Whole Chicken
Chicken Piccata or How to Pan-Fry Chicken Breasts
This is a great, basic recipe that will teach you a terrific fundamental - how to pan-fry breaded chicken breast cutlets. My friend Chef John demonstrates the technique in the video above. If you're using smaller breasts, you don't necessarily need to pound them thin. You can … [Read more...] about Chicken Piccata or How to Pan-Fry Chicken Breasts
