Chef's Notes Plus

Using Leftover Parmesan Rinds

If you are regularly splurging on beautiful craggy pieces of Parmigiano-Reggiano (or, it’s more local cousin Parmesan), you should enjoy every last bit. That includes the rind! As a wheel of Parmigiano-Reggiano ages, it develops a natural protective layer that, over time, becomes dry and hard. That layer is full […]

Chef's Notes Plus

Turkey Burgers Without a Recipe

Turkey burgers have a reputation as the bland, virtuous cousin of the beef hamburger. And some can be, since ground turkey doesn’t bring much to the flavor table as an ingredient. But a turkey burger doesn’t have to be a boring substitute for something you would rather eat—it can be […]

Chef's Notes Plus

Ingredient Spotlight: Chicken Thighs

If you’re talking about white meat versus dark meat, it is probably either Thanksgiving or you are ordering fried chicken. In most other instances, chicken doesn’t demand a lot of conversation. For years, we’ve lived in a white meat society, using the boneless, skinless breast in nearly every application, from […]

Chef's Notes Plus

Ingredient ID: Cultured Dairy Products

Buttermilk, yogurt, sour cream, and crème fraîche are all dairy products that have a characteristic sour and tangy flavor due to the addition of a bacterial culture or lactic acid. After the addition of the culture, these products are heated, allowing the bacteria to convert the sugars to lactic acid, […]

Chef's Notes Plus

Celebrating Julia Child

It may come as no surprise that the halls of The Culinary Institute of America echo with admiration for the grande dame of approachable French cuisine: Julia Child. She was not the first powerhouse woman chef—and if today’s CIA students have any say in the matter, she certainly won’t be […]

Chef's Notes Plus

Bacon Lardons

Lardons are 1/4-inch thick pieces of bacon cut from a thick slab that are typically cooked until crisp. Commonly used in French cooking, lardons add flavor and texture to a variety of dishes, from salads and quiches to stews, potatoes, and vegetable dishes. Lardons can only be made from slab […]

Chef's Notes Plus

6 No-Cook (or Low-Cook) Recipes to Keep You Cool

If you can’t bear to turn on your oven during these hot days of summer, try one of our go-to recipes that require little to no heat to prepare—and anything that needs cooking can be quickly done on an outdoor grill, skipped entirely, or substituted with a prepared convenience item. […]

Chef's Notes Plus

Freezing Fruits and Vegetables

Freezing is one of the easiest and most flexible preserving methods – when you’re ready to eat something, you simply thaw it and finish it – and then you can replace the space it took up in your freezer with a new item. It is also one of the most […]

Chef's Notes Plus

Walnut-Herb Sauce is the New Barbecue Sauce

Early in grilling season, we’re all just so happy to be outside, we would eat basically anything. But as the weeks go by, those grilled chicken and veggies start to lose their luster. After all, sunshine is not a sauce. If that’s where you are right now, I would like […]