September 27, 2012
Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
October 4, 2012
Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marina...Read more
October 11, 2012
Simple vegetable side dishes include steamed spinach, sauteed broccoli rabe, roasted cauliflower steaks, brown sugar-glazed carrot...Read more
October 25, 2012
Three common stocks - - chicken, beef, and vegetable.
November 1, 2012
Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game h...Read more
November 8, 2012
Fluffy white rice; pilaf; risotto; Thai fried rice.
November 15, 2012
Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
November 22, 2012
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
November 29, 2012
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
December 6, 2012
Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
December 13, 2012
Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
December 20, 2012
French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
December 27, 2012
Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck br...Read more