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April 2014

  • How-To

    How to Make Baked Beans

    Learn the tricks to making this New England classic.

  • How-To

    How to Cook Wild Salmon (and Why)

    Wild salmon is a luxury worth every penny. Learn which species are readily available and how to cook them

  • How-To

    How to Make Fried Pizza

    Yep, you read that right. Pizza fritti is a Neapolitan specialty.

  • How-To

    One Easy Sponge Cake, Three Different Desserts

    This versatile sponge cake can be used to make all sorts of desserts from simple trifles to ornate layer cakes and roulades.

  • Recipe

    Pasta with Dandelion Greens, Garlic, and Pine Nuts

    The mellow flavors of sweet pine nuts and toasted garlic complement the bitter greens in this comforting pasta dish.

  • Recipe

    Steak Frites with Mustard Butter

    To  make this bistro classic, use a cast iron skillet, get it really hot, and sear the steak on both sides. The preferred cut is entrecôte, or rib-eye, and if…

  • Recipe

    Sunday Night Fried Chicken

    New Orleans chef Donald Link's undestandably popular fried chicken is made just like his granny used to make in Lake Charles: seasoned, skillet-fried, dark, and so crunchy that each bite…

  • Recipe

    Lake Charles Dirty Rice

    The traditional Cajun dish of dirty rice (rice cooked with chicken livers, spices, and aromatics) is the perfect pairing for New Orleans chef Donald Link's Sunday Night Fried Chicken. The…

  • Recipe

    Buttermilk Fried Chicken

    Thomas Keller may be known as one of the world's most celebrated chefs, but these days he's equally beloved for the fried chicken he serves at his bistro Ad Hoc.…

  • Recipe

    Keralan Fried Chicken with Lowcountry Cardamom Waffles

    Atlanta chef Asha Gomez's fragrant, crunchy fried chicken brilliantly connects the dots between her culinary past (growing up in the Kerala region of India) and present. It's marinated overnight in…