It’s the first day of Cooktober and we have 10 recipes we believe every home chef should know that we’ll be sharing with you throughout the month of October. Whether you are serving a party of eight or meal prepping for the week, roasting a chicken should be on […]
Makes 6 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Makes 6 servings Banh mi is a ubiquitous Vietnamese sandwich that reflects the cuisine’s French influence, with roasted pork, pork pâté, pickled vegetables, and lots and lots of herbs filling a baguette-style roll. This salad takes inspiration from the sandwich, with herby tender greens, pickled veggies, and crisp French bread […]
Makes 12 servings Note: This recipe was originally printed in Modern Buffet Presentation (2015, Wiley) by authors Carol Murphy Clyne and Vincent Clyne.
Makes 6 to 8 servings This classic fried chicken is salted overnight with lemon zest, resulting in tender, juicy, flavorful chicken that’s a perfect match for the lightly seasoned crispy coating. Ask your butcher to break down a whole chicken, if you like, or pick your favorites, like all dark […]
Makes 4 servings
Makes 2 1/2 quarts broth
Makes 4 to 6 servings
Makes 4 to 6 servings The key to good fried rice is using leftover rice, which is drier than freshly steamed. In the interest of keeping it simple, our favorite strategy is to keep a zip-top bag in the freezer where you can empty leftover rice from take-out or home-made […]
Makes 2 quarts Chef’s Note: You will want to slightly over-salt the pâté because once it is chilled, the salt flavor is muted quite a bit.
Makes 4 to 6 servings