Learn more about pâté and terrine. These classic French foods are ready-to-eat and perfect for charcuterie boards.
Category: Tips & Tricks
This is Absolutely the Best Appetizer for Parties
Make our easy recipe for cheesy bites – gougères in French – and win at hosting your next gathering. You’ll fall in love with one bite!
The Best 10 Ways to Cook with Duck Fat
Find a new fat to love in the kitchen: duck fat! Discover some of the many ways to use this chef favorite.
No Matter How You Cut It, Whole Ribeye is a Feast
There’s a beef renaissance going on – are you part of it? Discover the joys of grass-fed beef with our whole ribeye. Lean, densely-textured, and packed with nutrients, grass-fed beef is healthier and full of unmistakable beefy flavor. Read on to find out why you need a whole ribeye in your life. Score big and order your ribeye…
It’s the Best Time to Braise: Try Our 3 Easy Recipes with Tips
Braising is comfort cooking at its finest, and it’s surprisingly easy. With most of the hands-on work done before the dish even goes in the oven, there is ample time to relax as the braise warms the house with an enticing, rich perfume. Read on for some tips and 3 classic braising recipes to enjoy…
These 7 Easy Ideas Will Make Your New Year’s Eve Party a Success
Every host wants no-fuss party foods that will make the celebration memorable. With our recipes, you can have it all. These elevated party foods are easy to make and serve and they will leave your guests talking. To create an elegant affair with ease, read on for some of our favorite party ideas. Shop for…
Turkey Carving Tips that Will Make You Look Like a Pro
So much time is spent planning the cooking for Thanksgiving, but there’s also the carving and serving of the turkey to consider. Once the bird is done roasting, there’s a flurry of activity while it rests (you do let the turkey rest?) and you pull everything else together. That is not the time to start…
Cook Your Best on Thanksgiving with this Chef Advice
We asked some of our chef clients for advice on Thanksgiving cooking … and we got some good tips for you! This big holiday meal is often the most complicated and challenging one that a home cook undertakes all year. Read on to see what the pros do and how you can cook like a…
Why You Should Spatchcock Your Turkey This Year
Why would you spatchcock your turkey? Besides being really fun to say, spatchcocking cuts cooking time substantially, freeing up the oven – and the cook – on the busiest kitchen day of the year. This is an especially good method if you prefer to bring a platter of carved meat to the table, or are setting…
What is Turkey Brining? And Should You Do It?
When it comes to preparing Thanksgiving turkeys, there are two camps: the briners and the anti-briners. Which one are you? What is brining anyway? Simply submerging meat in a solution of salt and water for many hours before cooking. This enhances the meat’s ability to retain moisture and tenderness while seasoning it. Of course, when…
How to Roast a Chicken in a Salt Crust
What is salt roasting? This ancient technique involves cooking meat or fish in a mound of salt which preserves moisture and enhances flavor. When it comes to presentation, nothing quite has the “wow” factor that salt roasting does. Imagine removing an igloo of salt from the oven, bringing it to the table, cracking it open, and carefully…
The Best Ways to Eat Duck
We’ve got a thing for duck … and love all the tasty parts. If you feel the same way, read on to learn how each of the cuts can be eaten – from foie gras and duck breast to duck charcuterie of all kinds. These days nose-to-tail eating is all the rage and has become a…