Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
If Russell Jackson, chef-owner of the now-closed Lafitte in San Francisco, were stranded on a desert island, he would want just one thing: foie gras. If you share his passion, you can use this quick, easy method for canning goose liver to ensure you're adequately prepared for the unthinkable.