In this superb tutorial, Wells (The Provence Cookbook) shares master recipes from her classes to inspire confidence in home cooks. She includes simple techniques such as blanching, steaming, simmering ...

Makes 1 loaf (8 servings). Note: Zoë François admits she had her doubts about this recipe. She worried that the slow cooker wouldn't get hot enough, or that it would take too long or that the dough ...

Though the recipe calls for a whole chicken, you can also use cut-up chicken. The parts will take less time to poach than a whole chicken, and will make a slightly less flavorful broth. Recipe by ...

1. Preheat oven to 350 degrees. Chop the food into small pieces and season to taste. Put the food into the bottom of the pastry shell. 2. In a medium bowl, beat eggs and add the liquid. Whisk well and ...

American pastry chef Sherry Yard was frustrated with conventional baking books when she started to write The Secrets of Baking (2003). In the introduction, Yard, who was executive pastry chef of Spago ...

This marmalade is bright and not too bitter. I blanch the peels once to remove some of the bitterness and add more lemon juice than the typical recipe calls for. If you like more bitter marmalade, ...