If you’ve never made egg pasta, it really isn’t as hard as you might think. It may not be as easy as Mario Batali makes it look on Iron Chef America, but it’s easy nonetheless.

Categories: eggs, entrée, mother recipe, pasta, technique
Tagged: entrée, main course, mother recipe, pasta, supper, technique

I needed a meal for four. I had chicken for two, veal shanks for two, and absolutely no desire to go to the store. A look into the pantry revealed potatoes and carrots. I had what I needed for a stew!

Categories: beef, braising, chicken, dairy-free, entrée, poultry, stock, supper, technique, veal
Tagged: chicken, dairy-free, entrée, main course, mushroom, one-pot meals, stock, supper, technique

Cooking en papillote is an easy do-ahead preparation that is virtually foolproof, and it’s a fabulous way to impress guests! Children also enjoy being able to rip open the little present you’ve left on their plates. Start by removing the pin bones from the fish if it has any. Lay out a sheet of parchment [...]

Categories: entertaining, entrée, fish, seafood, technique
Tagged: entertaining, entrée, fish, main course, one-pot meals, seafood, technique

I’d just finished making ricotta. It was so soft and creamy that I just had to use it for supper.

Categories: cheese, entrée, lunch, side dish, supper, vegetarian
Tagged: cheese, lunch, main course, side dish, supper, vegetarian

Beets are magical. The tuber is sweet, especially when it’s roasted, and the greens are a tangy and nutritious addition to any meal. When I have beets to roast I don’t mess about. I drizzle them with extra virgin olive oil, sprinkle some sel gris or kosher salt on top, cover them with foil, and [...]

Categories: dairy-free, entrée, gluten-free, roasting, side dish, skillet, supper, vegan, vegetarian
Tagged: dairy-free, gluten-free, main course, roasting, skillet, supper, vegan, vegetarian

I had just finished breaking down a chicken for a photo session when I realized that it was time to eat. Fortunately, I had some chicken on the cutting board. A quick trip to the pantry for inspiration yielded sweet Marsala wine and veal demiglace.

Categories: chicken, entrée, lunch, mother recipe, mushroom, pantry, skillet, supper
Tagged: chicken, lunch, main course, mother recipe, mushroom, pantry, supper

There was a time when every home cook knew how to break down whole poultry into parts, because they didn’t have a choice. Then we learned to pay exorbitant amounts of money for other people to do it for us. Well that’s just silly. It only takes a small amount of instruction and one chicken to learn how to break down poultry, and you get to eat the chicken because YOU CAN’T FAIL.

Categories: chicken, pantry, poultry, stock, technique
Tagged: chicken, pantry, poultry, stock, technique

“Why those ingredients,” one person asked. Another commented, “I can’t imagine how the flavors go together.” Here’s the why and how of this dish.

Categories: dairy-free, entrée, fish, gluten-free, salad, seafood, supper
Tagged: dairy-free, fish, gluten-free, main course, salad, seafood, supper

The grocery bag that appeared at dinner time included halibut fillet, plum tomatoes, and a red bell pepper. Add some garlic, crimini mushrooms, and prosciutto and you have a meal with Mediterranean flair.

Categories: dairy-free, entrée, fish, gluten-free, seafood, supper
Tagged: dairy-free, fish, gluten-free, seafood, supper

Prosciutto is matched with riesling-poached pears in an easy but spectacular savoury crostata that will be the star at your next brunch.

Categories: entrée, pastry
Tagged: crostata, entrée, fruit, pastry, tart