Starting September 20, we’re dedicating our Friday shows to all things food. We'll look at food through a variety of lenses—culinary, social, cultural, political, and talk to chefs, restaurant critics, food writers. We'll also have recipes, cooking tips, how-to demonstrations.
Chef Jeff Henderson tells how he went from drug dealer to TV celebrity chef to nationally acclaimed speaker. He has devoted himself to mentoring and motivating at-risk and vulnerable Americans. In If You Can See It, You Can Be It, he offers 12 inspiring and pragmatic “recipes” to make life-changing decisions and secure personal and professional success.
Julia Collin Davidson, of America's Test Kitchen, talks about the versatility of the slow cooker. It’s not just for beef stew anymore. On this week’s Please Explain she talks about how to roast, poach, and even make cakes and custards in the slow cooker. Julia Collin Davidson is one of the editors of America’s Test Kitchen’s Slow Cooker Revolution.
Steak and smashed potatoes is a classic pairing that now you can make in the slow cooker.
Classic chicken pomodoro features tender chicken braised in a rich tomato sauce in a slow cooker.
Here, just three ingredients coalesce into a luscious, and improbable, custard of tropical intensity.
Make spinach with this "sauna" technique.
Sumac is one of just three ingredients i this recipe. It's available at Middle Eastern markets.
Only three (or maybe four) ingredients are needed to make chicken with what looks like a demi-glace sauce.
Just three ingredients make delicious short ribs.
Cynthia Keller of the Culinary Institute of America tells us how to master the basics of cooking at home—from equipment to ingredients to technique. Cooking at Home with the Culinary Institute of America covers basic knife skills and essential cooking methods like braising and grilling. features hundreds of recipes, ranging from the very basic to the more complex, and covers almost every kind dish, including soups, starters, salads, meat, poultry, fish, grains, breads, and desserts.
A simple poached egg dish.
The slow, gentle heat of the slow cooker isgreat for producing tender shrimp without the fear of overcooking.
Chef Jeff Henderson says, "Butternut squash is versatile. I love to roast them in a sweet way, mash them up, and serve them with steak or risotto. This dish is best in the winter, but you can make it any time of the year."
A clear how-to on one of the cooking basics: poaching an egg.
This recipe is based on Chef Jeff Henderson's granddaddy’s bread pudding.
A slow-cooker version of a traditional long-simmered Italian meat sauce.
Perfect fried chicken to go with buttermilk waffles and maple syrup.
Make this crisp and refreshing salad at home.