Think Like a Chef

Why Do You Bring Steak to Room Temp Before Cooking?

Q: Do I really need to bring steak to room temp before cooking it? A: The world of steak cookery is rife with absolutisms, and the funny thing is, most of them are either overly exaggerated or downright false. You must only flip your steak once (actually, flipping multiple times results in more evenly cooked meat with a better crust). […]

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Spatchcock: Terrible Word, Fabulous Way to Cook

I am going to come right out and say it: To me, the most satisfying, tastiest, home-cooked meal is an all-American roast chicken. Crispy skin, tender meat, melt-in-your-mouth vegetables that basically confit in the drippings, and only one pan to wash (assuming the potatoes are cooked with the bird). What’s not to love? It seems people do not roast whole […]

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Mad Delicious: Slow Cooker Turkey Mole

To make mole poblano, the sweet, smoky, deep, mysterious sauce of Mexico, one need not dive into a history book or spend four days at the stove. It’s a sauce that’s easily pulled beyond lore, rules, and tradition—into the slow cooker, even. Start by building smoky flavor—charred smoky, not barbecue smoky. Then impart sweetness and body; I use starchy-sweet ripe […]

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This Weekend: Cooking Light Goes to the Euphoria Festival in Greenville, SC

Our assistant food editor, Darcy Lenz, will be rubbing elbows with 3-star Michelin chef Curtis Duffy this weekend, September 18-20, at the Euphoria festival in Greenville SC. Duffy is one of three Michelin starred chefs (the other two are David Kinch and Sean Gray) who will play sous chef to kid finalists at Euphoria’s first annual Kids in the Kitchen: Healthy Lunchtime […]

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Today’s Special: Jacques Pépin’s Chicken Jardinière

For master chef Jacques Pépin—who celebrates his 80th birthday later this year—the classic French stew Chicken Jardinière recalls fond memories of his mother’s home cooking. “It’s a dish I’ve loved for as far as I can remember,” Pépin says. His mother’s approach to the dish was slightly different. She’d use chicken gizzards to boost flavor, rather than pancetta, which Pépin […]

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Cuisine Solutions and Sous Vide

Recently, I was invited by the folks at Cuisine Solutions to a deep-dive instructional course in sous-vide cookery. They produce the Cooking Light line of prepared meals available at Super Target locations and are at the forefront of producing an assortment of foods using the sous-vide method. I spent 4 days at the Bouley Test Kitchen in New York under the jovial (but stern) […]

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Today’s Special: Andrea Reusing’s Stuffed Savoy Cabbage with Tomato Sauce

Chefs cooking for their families on rare nights off face a delicate balancing act. They need to serve food that both kids and adults will love, and without so much work that it feels like, well, work. North Carolina star chef Andrea Reusing (The Durham Hotel, Lantern) has it all figured out: Her stuffed cabbage rolls deliver convenience for the […]

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Mad Delicious Lesson: Grilled Short Ribs

If you’ve been to a Korean barbecue restaurant, you’ve probably enjoyed kalbi, grilled flankenstyle short ribs, which are long and thin and cut across the bone. But it’s unlikely that you’ve had grilled English-cut short ribs (the type you typically braise). A straight-ahead dry rub with a touch of cornstarch traps in juices just enough to allow quick formation of […]

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Get Great Grill Marks With These 5 Food Styling Tips

The season of grilling is upon us! Summer essentially mandates cooking outdoors, but sometimes the stick of a bad grill can ruin a good cook-out. Getting great grill marks on your food is the sign of a grill master, but sometimes that can be difficult to attain, even as the most seasoned griller. Enter, the magic of a Food Stylist: trained to […]

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Eight Ways to Build a Better Salad with Chef Hugh Acheson

Earlier this week, we sat down with Hugh Acheson, a Georgia-based chef who is working with Newman’s Own Greens for Good recipe contest. Read more about it the contest here. Acheson is a big fan of a good salad, especially this time of year when produce is abundant and amazingly delicious. Here are Acheson’s tips for building a better salad: 1. Store […]

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