CHOW.com Food Editor Amy Wisniewski shares a simple technique for carving a leg of lamb. It's easier than carving a turkey! (And here are three Easter leg of lamb recipes you could practice your new carving skills on.)
Brining and roasting a turkey can sound like a monumental undertaking. But it can actually be pretty easy, and makes for a memorable meal if you use our delicious Easy Brined Roasted Turkey recipe. Follow along with Amy Wisniewski as she makes this Thanksgiving turkey in our simple video recipe. And see our Ultimate Guide to Thanksgiving for everything else you need to know.
Cacio e pepe is a social media sensation. Everywhere you look, there are live-action pasta lifts of creamy, pepper-flecked, twirl-worthy mounds of this classic pasta dish. But this "new" foodie fodder is actually rooted in ancient Roman cuisine. To learn how to make this marvel from scratch, Guillermo travels to New York’s Seaport district to meet with world renowned chef Jordan Frosolone, and learn how he makes his “Best of NYC” (an honor bestowed by New York Magazine) dish. Chef Jordan is currently the executive chef at 10 Corso Como, an imported Italian restaurant/gallery concept that has become a celebrity darling since its opening last year. From its kitchen he shows Guillermo how to make pasta from scratch the traditional way, and how to successfully make this incredibly simple dish, that just requires precision and attention to detail.
Nasi Lemak is the de facto national dish of Malaysia. Traditionally eaten for breakfast, it might seem like a simple dish. But don't be fooled, this is a flavor bomb. Guillermo visits chef Kyo Pang, at her restaurant Kopitiam in the Lower East Side of Manhattan to learn how to make this Baba Nyonya-staple. It's a fragrant, spicy and sweet delicacy — and even inspired its own Google Doodle. Are you ready to shake up your morning routine?