Search Results

Searched for: chicken stock recipe
Show only:   News   Pages   Recipes   Show All

Andrew Zimmern Cooks: Chicken Lollipops

How to Make Chicken Lollipops Looking for a fun presentation for chicken wings or legs? Learn how to make chicken lollipops, an easy frenching technique where you scrape the meat away from the bone to create a lollipop shape. The chicken will be more succulent and easy to eat with its bone handle. Learn how…  Read More

The Farmed Fish Dilemma Solved

Like so many other food professionals, I’ve been cooking since I was a little kid tugging at my grandmother’s apron strings. I learned food prep basics sitting in her teeny West End Avenue apartment kitchen on weekends as a young boy. I cooked with my mom and dad every chance I could, and I treasured…  Read More

Kitchen Experiments: Sous Vide Beef Tenderloin

Sous Vide Cooking at Home By Madeleine Hill Look, I’m not Andrew Zimmern, but I do work for him (both a blessing and a curse). I love to cook, but I didn’t go to culinary school. Two years ago, I turned a hobby into a salaried job when I started testing Andrew’s recipes for Food & Wine…  Read More

5 Questions: Melissa Joulwan

Eat Clean. Live Loud. Melissa Joulwan is a badass. A retired Texas Rollergirl, Mel J has a serious thing for friendly competition, the band Social Disortion and cooking up a storm. In 2008, she launched her blog, Clothes Make the Girl, which kinda started out as a lifestyle/style site and eventually became one of the…  Read More

David Lebovitz’s Top Picks for Paris

Our Favorite American in Paris A veteran pastry chef who spent more than a decade working at Chez Panisse before moving to Paris and launching a wildly successful blog, David Lebovitz is our go-to guru for Parisian food and cooking. He’s written several cookbooks, including The Perfect Scoop, his best-selling guide to homemade ice cream,…  Read More

5 Questions: Ivan Orkin

For the Love of Ramen Ivan Orkin’s path to culinary greatness is somewhat like folklore. A Jewish guy from Long Island falls in love with Japanese culture and cuisine, marries a Japanese woman and moves to Tokyo. In 2007, he opens a ramen shop as a gaijin (foreigner) in a city where residents are passionately…  Read More

5 Questions: Judith Choate

Celebrating Family and Food A multiple James Beard Award winning writer, chef  and pioneer of American food, Judith Choate’s impressive culinary career spans more than 50 years and 100 cookbooks. Choate’s latest book, An American Family Cooks, is a prolific volume of recipes and kitchen memories from the Choate family archive. Below, Choate talks about…  Read More

5 Questions: Ingrid Hoffmann

Latin Flavor Ingrid Hoffmann has built a large following around her Delicioso brand – she’s the lovely host of a popular TV show on the Cooking Channel and Univision, the creative director of a Latin-influenced cooking line and a best-selling cookbook author. Ingrid shares her go-to recipes for entertaining, tips for healthy eating habits from…  Read More

5 Questions: Georgia Pellegrini

Hunter Gatherer A few years ago, Georgia Pellegrini traded in her high heels for cowgirl boots and a shotgun, foregoing a cubicle on Wall Street for a “field-and-stream-to-table” life in Texas. The hunting enthusiast decided to get back to her roots, attending culinary school and cooking at Blue Hill at Stone Barns, before writing Food Heroes, which…  Read More

5 Questions: Georgia Pellegrini

Hunter Gatherer A few years ago, Georgia Pellegrini traded in her high heels for cowgirl boots and a shotgun, foregoing a cubicle on Wall Street for a “field-and-stream-to-table” life in Texas. The hunting enthusiast decided to get back to her roots, attending culinary school and cooking at Blue Hill at Stone Barns, before writing Food Heroes, which…  Read More

5 Questions: Sean Brock

An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current…  Read More

5 Questions: Sean Brock

An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current…  Read More

5 Questions: Marcus Samuelsson

The Multifaceted Chef As a chef, restaurateur, author, media personality, UNICEF ambassador and member of the State Department’s American Chef Corps, you could say Marcus Samuelsson is a busy guy. He’s behind Harlem’s acclaimed Red Rooster, its downstairs supper club Ginny’s and Lincoln Center’s American Table (among others). This past summer he released his best-selling…  Read More