Recipes Videos

Chiffonade (pronounced chef-fon-nahd), a culinary term for finely slicing leafy herbs or vegetables, is easy to master and makes a simple garnish of basil look even more elegant. Here's how to do it: (..more)

Chiffonade (pronounced chef-fon-nahd), a culinary term for finely slicing leafy herbs or vegetables, is easy to master and makes a simple garnish of basil look even more elegant. Here's how to do it: Stack clean, de-stemmed leaves of basil (or any other leafy green) in piles of three to six leaves and tightly roll them lengthwise into a cigar-like shape. Use a sharp knife to make thin slices across the rolled leaves. Shake the slices gently to unfurl the whisper-thin tendrils and then use as your recipe directs. (..less)

This segment from the documentary "And They Came To Chicago: the Italian-America legacy" has been offered by our friends at ModioMedia, a TV production company operating in Chicago, Illinois. Disco (..more)

This segment from the documentary "And They Came To Chicago: the Italian-America legacy" has been offered by our friends at ModioMedia, a TV production company operating in Chicago, Illinois. Discover the segment of the movie dedicated to the Italian food culture: Academia Barilla's Italian culinary Expert Mario Rizzotti will take you through two video recipes, an olive oil tasting session, and some gourmet tips for a very special Italian dessert treat! Stay tuned with Academia Barilla, also visit us on our Italian Food Lovers blog at http:/www.italian-food-lovers.com (..less)

The Anyrecipe family would like to extend a warm and gracious welcome to Chef Paul! Chef Paul, world renowned television and cruise line Chef, known for his "down to earth" award winning Americana (..more)

The Anyrecipe family would like to extend a warm and gracious welcome to Chef Paul! Chef Paul, world renowned television and cruise line Chef, known for his "down to earth" award winning Americana style meals begins his series of world class cooking shows - exclusively for Anyrecipe. The first recipe in our series is is sent in from from Hope, Arkansas. Paul applies his culinary skills to create the delicious and fun to eat dish "Texas Hats!". Please pull up a stool, crack open a cold O'doul's and get ready to join us in Paul's kitchen. Presently, our computer and database nerds are busy in the server room building the biggest recipe database repository in the universe. Meanwhile, Chef Paul will be preparing for his next show and researching the vast network of industry contacts he's made along with mailed in recipes from people like you. Welcome Chef Paul! (..less)

Just in time for summer cook-outs Authors@Google NY welcomed Fred Thompson, author of Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard . Thompson has searched acr (..more)

Just in time for summer cook-outs Authors@Google NY welcomed Fred Thompson, author of Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard . Thompson has searched across the U.S. for America's best backyard cooks and their favorite recipes--not chefs' fancy interpretations of barbecue classics or pitmasters' ways with barbecue that the reader can't reproduce at home, but 350 recipes that are easy to recreate in anybody's backyard Barbecue Nation is a culinary mosaic of what 14 million Americans like to do most when it comes to cooking--make dinner at the grill. Fred reflects on America's ever-changing populations, with recipes with the flavors of Cuba from South Florida, or Brooklyn-born Jamaican jerk, or the taste of Vietnam from the coast of Texas, as well as the country's regional bounties, including grilled salmon recipes from the Pacific Northwest, brats from the Midwest, and Delta Grilled Catfish. Fred Thompson is a food writer, food stylist, and culinary developer. The author of three cookbooks, he is a columnist for the News & Observer in Raleigh, North Carolina and teaches regularly at the Institute for Culinary Education in New (..less)

See this show at www.onnetworks.com. Five-star flavor on a two-star budget. Don't let modest funds get in the way of gourmet taste. Instead, learn how to shop, cook and eat on a budget with culinar (..more)

See this show at www.onnetworks.com. Five-star flavor on a two-star budget. Don't let modest funds get in the way of gourmet taste. Instead, learn how to shop, cook and eat on a budget with culinary cheapskate, Joe Dias. Dias' Italian heritage informs his good humor and skilled ability to prepare satisfying, nutritious meals at half the restaurant price - or less. (..less)

Chicken is an all-around favorite because it's quick, inexpensive, and lower in fat and cholesterol than many meats. In this video, Chef Marty Cosgrove shows you how the pressure cooker makes tender, (..more)

Chicken is an all-around favorite because it's quick, inexpensive, and lower in fat and cholesterol than many meats. In this video, Chef Marty Cosgrove shows you how the pressure cooker makes tender, flavor-infused chicken even faster than usual. This recipe is available at: http://www.discoverpressurecooking.com/recipes/chicken_with_raisins.html Chef Marty Cosgrove is Sales Director at K-Paul's Catering Expedition in New Orleans, a Paul Prudhomme company. He travels with Chef Paul to many special culinary events around the world. He is a graduate of Baltimore's Culinary College and has also studied at the renowned La Varenne Ecole de Cuisine in Paris and at the famed Maison du Chocolat. (..less)