Recently, after a trip from a New York City Persian restaurant Elena realized she had she could use to make a delicious and healthy meal for four.
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Chef Terhune isn't from Chicago and I wondered how she felt about being in one of the most culinary cities in the world.
Giving people a sure path to eating what they see on blogs and food TV could be the powerful enabler we need to get people cooking.
What stuff are you firm about keeping in the fridge regardless of the rules?
What is equally true is that as plush as some of these ingredients can be, there are a greater number of lesser regarded ingredients that are often overlooked by professionals and amateurs alike.
You follow a recipe three times, it yields great results, and then you invite people over, make your go-to dish again, and something's off.
This is a tale of flying critters. Of fear, bold acts and forgiveness. All of it in my kitchen.
I was expecting guests. Two Canadians...
Here are the top four trends in cabinetry that I'm seeing in kitchens today, and that I'm personally enjoying incorporating into my own designs.
50 years from now, dinnertime is going to look a lot different, according to a study commissioned by the Miele appliance company last month. The reaso...
These few tips will make your shrimp faster, easier, cleaner and more beautiful.
Amazing, and amazingly simple, chicken fingers.
With a little careful planning, you can have the luxury kitchen of your dreams without breaking the bank (too much).
We've waxed poetic about berries before, those devilish beauties that are impossible to resist. But beneath their beautiful veneers lies a colorful -- and dare we say fatal -- juice. Until now, that is.
Berries are both precious and frustrating, expensive and fragile. Here's how to extend their lifespan.
A non-stick pan is the perfect tool for achieving crispy chicken skin on your stovetop at home.
Beat the summer heatwave with this ridiculously simple trick that keeps your vodka ice-cold for hours.
A simple and straightforward workaround for the messiness of roasting beets.
Grilling season is upon us. What kind of charcoal should you use?
No MSG allowed.
Stop buying stock in a box! Here's the fastest way to build the most flavorful vegetable stock.
Once you taste this, you won't go back.
From grill gadgets and egg molds to cookie cutters and corn kernelers, these gadgets are ridiculous ... and amazing.
To brown or not to brown? To cover or not to cover? To strain or not to strain?
Garlic confit gives you all the flavor and texture of oven-roasted garlic without the mess.
"There's an app for that." Cooking has spread beyond the pages of a cookbook and into our hearts through magazines, television and computers, and now we can even find cooking on our phones.
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