• Last updated 3/8/10 by Nicko

Written By Chef Peter Martin Fried chicken is nothing new.  Many cultures, around the world, have been cooking chickens by breading and frying them for centuries, but it is in the southern United States where frying chicken has been elevated to an art form.  It is believed that the Scots made this style, of cooking chicken, popular when they immigrated to the US and settled in the southern states.  It remained a staple of southern cuisine for many years but it wasn't until the latter part of the 19th century that cookbooks from other regions of the US started... read more

• Last updated 2/16/10 by JackBlack

On a recent hot and humid eveni ng I was standing in my garden with an empty plate in one hand and a small juice-glass of wine in the other; I was looking for dinner. I set down the glass of wine on the edge of the porch and picked a few leaves of basil and a couple small chilies, and put them on the plate. A couple perfectly ripe tomatoes also went in the mix, as did a cucumber and small bell pepper. As is often the case, I nibbled herbs and vegetables as I foraged. And as I bent to look in ankle-high weeds for low growing herbs I absent mindedly bit into a chili.... read more

• Last updated 2/16/10 by KYHeirloomer

If you belong to the first group, may as well stop reading right now. But if you believe in setting a fine table at hunting camp, then read on. What we'll be doing is exploring the problems and special conditions inherent in cooking "gourmet," given the restrictions imposed by time, location, and available tools and appliances.First thing to keep in mind is that you have to make some compromises. To be sure, I've been fortunate, in my work, to enjoy meals at some upscale hunting camps that would hold their own against anything served in a fine-dining restaurant. Such... read more

• Last updated 2/28/10 by Nicko

by: Chef Jim Berman "Chicken pays the rent," said the chef for whom I worked during my apprenticeship, "it's what people want to eat when they don't know what to eat." That was the gospel for me. Have chicken; pay bills; got it! Being the twenty year-old know-it-all, I asked about cutting whole chickens. "I could pay somebody to take them apart, use the breasts and try to find a use for the rest. I buy them boned and skinned, then buy necks and backs for stock." So, I have been torn over the years; lower price to buy whole chickens and fabricate them myself, with added... read more

• Last updated 2/16/10 by JackBlack

The simplest variations are made through substitution or addition. By this I mean substituting a portion of the white bread flour for another, such as whole wheat or rye, or by adding additional ingredients, such as cheese, herbs, or even chili peppers. There's also the option of using the basic dough as a sort of medium for other ingredients, such as pizza, focaccia, and calzone. More abstract variations on the basic recipe lies not only in its ingredients but also in the method in which it's made, such as bagels and soft pretzels, which employs a much "tighter" dough... read more

• Last updated 4/7/11 by Nicko

The role of bread in western civilization has been so important that it's ingrained into our very culture. As a food and also as metaphor it continues to be ensconced in everyday life. And its long history is almost beyond belief. Wheat, from which most breads are derived, has been cultivated and stored since prerecorded times. And there's evidence that bread has been baked and used as a staple food for more than 6000 years. The truly amazing thing is that other than modern conveniences (gas ovens and electric mixers) not much has changed in the way bread is... read more

• Last updated 2/16/10 by Samantha Ysais

When we are asked to participate in the March of Dimes' second annual The Farmer and the Chef, again this year, we jump at the opportunity. Who we are is a group of studious chefs, jumping at every opportunity to learn, experience and make our mark in today's culinary industry. Based out of Delcastle Technical High School we call ourselves the Cooks and Bakers and seek to both help our community and further our own knowledge in the field. In being involved in the Farmer and the Chef, not only will we be rubbing elbows with some of the more renowned restaurateurs of our... read more

• Last updated 2/16/10 by Pete

America has lost its way when it comes to purchasing food.  We can walk into virtually any supermarket or megamart and purchase just about any food we desire regardless of the season.  Our modern transportation system allows us to ship fresh foods from all over the world to be delivered, for our enjoyment, even when those foods are out of season locally.  Unfortunately there is a price to be paid for this convenience and that price is a loss of flavor and texture.  What is even more unfortunate is that we Americans having been doing this for so long that we have... read more

• Last updated 2/16/10 by KYHeirloomer

After languishing as a footnote to culinary history, Dutch oven cooking is making a comeback. There are several influences behind this, ranging from the vast numbers of historic reenactors who use them on open fires, to the Dutch oven cooking competitions waged as part of the food-fight phenomenon that’s grown exponentially across the country. There are even a few inns that specialize in Dutch oven cookery. Dutch ovens are the most versatile cookware you can use. Name the cooking technique---from braising to baking, sautéing to deep frying, and you can do it in a Dutch... read more

• Last updated 2/16/10 by JackBlack

Here’s a list of books and websites that are useful for the home baker and also the professional, whether you’re a novice or experienced. Most offer a plethora of recipes, and many include text that is even more interesting. A few in fact could be considered scholarly on the fascinating subject of bread and are as interesting to read as they are to bake from. Some are classics; some are new. These are just a few suggestions; the list could be much longer.     Books:         Bernard Clayton’s Complete Book of Breads By Bernard Clayton, Jr.   Bread... read more