Today we are seeing more and more premium chickens available, and usually they are worth their higher price, though not always. Typically, these chickens are from old-fashioned breeds known more for their flavor than their plump breasts and perfectly even shape. Often called "free-range" ..

We Americans have certainly put our own spin on foods from other places, but is there anything we can truly call our own? Absolutely. Barbecued pork.

Once the chicken pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly.

This is a slightly more formal variation on that perfumed Provencal frittata, trouchia, one of my favorite dishes. Here the trouchia gets a crust of bread crumbs, which not only spares you the trouble of making a dough but also eliminates 1/2 cup of butter. To my eyes, this makes it much more ..

This abbreviated version of coq au vin is best made with red wine chicken stock, which is broth made exactly like brown chicken broth, except that red wine is used instead of water (but you can get by without it). Use a soft, low-tannin, low-acidic wine, such as a Merlotfrom Argentina. If you want ..

Cream puffs may be the mast delightful af all cream puff pastry desserts because they're filled with whipped cream instead of something heavier like pastry cream. Cream puffs are at their best when baked shortly before serving and filled at the last minute so they don't have time to get ..

A generation ago, duck confit was an obscure regional dish from southwestern France, well on its way to being forgotten. Fortunately it has not only been rediscovered but also become enormously popular, especially in restaurants, where it is often added to other foods to contribute flavor. A ..

One of the best fish soups I ever made came about by chance, when a box of fish came into the kitchen from Barcelona, full of big John Dory, grouper and sole, little sea bass and tiny crabs. We had some scallops in the kitchen already, as well as some langoustines, prawns, vongole (clams) from ..

Onion soup recipes usually call for beef broth, which puts some of us off or has us reaching for a can. Despite the fact that French onion soup can still be marvelous even made with indifferent canned broth, anemic cheese, and white bread, it is worth using a decent broth and the most savory cheese ..

There are several styles you can use for enclosing fruit in Danish pastry. Ideally the fruit should be cooked ahead of time so it doesn't release a lot of liquid as it bakes, making the pastry soggy. If you want to use berries, it is best to use them in the form of preserves or cook them down ..

The tangerines in this marinade not only tenderize but adds a unique citrus flavor to the skirt steak. Remember that skirt steak tends to be tough to you will need a good strong marinade to keep this steak from becoming tough.

If this is your first time grilling a whale fish, you may want to leave the scales on to prevent sticking. Makes 4 main-course servings.

Gurnard flesh is described as firm and tender when cooked. The fish serves as an adequate replacement to rascasse, or scorpionfish, in bouillabaisse.

Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by the seasonings, yet not so strong ..

A flavorful potato salad with smoked macherel and dandelions.

In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It ..

If you have found breadmaking intimidating or too much work, try baking this simple loaf. The richly textured bread is especially delicious warm or toasted, for breakfast or with soups, salads, meats or seafood.

I love these... they are so easy to make and can feed a large group.

This has long been one of my favorite sauces. Especially good with grilled vegetables, spread it over grilled bread in a sandwich. It’s great to have a bowl on hand and it will keep, refrigerated, for a week or so.

For this dish, we use Vernaccia wine from San Gimignano, the quite dry, fresh and spicy wine that was favored at the royal court in Toscana during Renaissance times. It is a very simple recipe that relies on perfect fish with crispy skin and flesh that is just cooked through. You can really use any ..

A wide chocolate strip wrapped around a cake is dramatic to look at and provides a contrasting crunch. To make it, you'll need to buy clear sheets of plastic called "acetate" at an art supply store or baking supply store. Melting the chocolate and then beating it as it cools tempers ..