For the best chicken breast, buy bone-in and then debone the chicken breast at home, says food stylist and cookbook author Susan Spungen. To debone a chicken breast, use a small knife to separate the ...

Appetizer: For a super simple, quick and no-bake meal, we always go for toast! Today, we are preparing a version with ...

This time last year, I began a trip through the French countryside that would last all summer. It was no longer spring, but it wasn’t quite summer either. It was that bonus in-between season called ...

TOOLS NEEDED: You will need a cutting board, a wood spoon and a knife to start. A small pan to hard boil the egg, 2 soup spoons to aid you forming each croquette, 2 soup bowls, one for the eggs and ...

1: In a saute pot set over medium heat, add butter and let it lightly brown, which should take less than 1 minute. Add peeled chestnuts and sear them over medium heat, for about 90 seconds. Flip the ...

Let's travel straight to Spain and eat some tapas, here we show you how to make the famous croquetas with Serrano ham. With a crunchy crust, a melty bechamel sauce inside and some pieces of "jamon", ...

1/ Preheat the oven to a low heat. 2/ Put a medium sized pan of salted water on to boil, add a splash of vinegar. 3/ Put a griddle pan on to heat, when the pan starts to smoke, start grilling the ...

Blanch basil leaves in small saucepan of boiling water until just wilted, about 10 seconds. Transfer blanched basil leaves to bowl of ice water to cool. Drain; using hands, squeeze out excess water.

Instead of throwing out leftover ham bones, make this fragrant broth and stash it in the freezer to provide depth of flavor in dishes to come. Mary-Frances Heck is a chef and food editor, formerly a ...