Recipe writers often repeat directions without considering whether that instruction is the best way to make the dish. Here are some common mistakes in recipes:

Don’t flour the meat before browning. Many stew recipes call for tossing the meat in flour before browning in fat. But the flour easily burns and adds an off taste to […]

Fresh, sweet corn is so delicious and versatile in cooking — soups, salads, sauces, side dishes, even desserts are irresistable when made with corn. But good corn can be difficult to find. Corn is usually sold naked in supermarkets. Ears of corn need their protective husks; removing the husk shortens the lifespan of the sugars […]

Joyce writes, “Favorite recipe - and maybe even the easiest. This is a perfect condiment - Tomato Chutney!!”
Everyone loves the tomato chutney recipe, which comes from chef Brenda Vanden Bos, a former manager and teacher at Kitchen Conservatory who moved to New York. Christie Maggi calls tomato chutney “crack cocaine” because it is so […]

When preparing meat for cooking, the meat should be trimmed and inedible parts removed. Unfortunately, few butchers adequately trim the meat for cooking; home cooks must complete the trimming. Silverskin is the shiny, fibrous, inedible layer on tenderloins, in-between the meat and fat. Since tenderloin is so tender, the layer of fat is not necessary, […]

Jennifer asks, “When would I use parchment paper vs. greasing the pan? Are they interchangeable? Thanks!”
Parchment paper is a wonderful tool for baking: food easily slides off the paper after baking. Parchment paper is not the same as wax paper, which should not be used in the oven. Parchment paper is available in […]

The short answer is no. Most foods taste best when freshly made and served. But when preparing for a big meal, we get lots of questions: Can I freeze mashed potatoes? Can I freeze apple pie? I don’t have time to make everything on Wednesday and Thursday!
Many foods change their texture after defrosting. The cells […]

Nancy asks, “How do I peel pearl onions easily? The thin papery skins are almost impossible to remove without taking a layer of the onion with them. Is there a trick to doing this? Thank you!”
Yes, there is an easier way. Bring a pot of water to a boil and cook the onions for a minute, […]

Felicia writes, “How do you make sauce Newburg?”
This delicious cream sauce for shellfish is flavored with sherry. I like to add fresh artichoke hearts and mushrooms and serve the sauce over rice, pasta, or potatoes.
Lobster-Crab Newburg

3 lobsters
1 onion, chopped
1/2 pound mushrooms, sliced
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon white pepper
1 teaspoon salt
1/4 cup dry sherry
1 […]

Where to find the best burger? At home, if you make it yourself. A delicious burger is made from freshly-ground meat, lightly packed, cooked on a high heat for a short period of time, and served on a homemade bun with homemade sauce. Yes, you can make this delicious treat. Once you taste your own […]

“I was pleased to sample the bouillabaisse last night when I was at a cake decorating class– I would love the recipe if at all possible. It was simply delicious!!!!”
Chef-instructor Katy Colson taught an international soup class that included Vietnamese bouillabaisse. Traditionally, bouillabaisse is a French fish soup flavored with saffron, tomato, parsley, and garnished with a spicy mayonaisse called […]