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A 1987 newpaper article describes a restaurant dish I would like to recreate for my sister as "Chaud et Froid (showd-fwah or "hot-cold," an open face grilled sandwich of turkey breast and bacon topped with cheese sauce)". That desciption is generally the same as the "Kentucky Hot Brown"...

From my youth I remember a dish that might be described as thinly sliced turkey breast sitting atop a piece of decrusted toast all of which had been covered with a cheddar bechamel sauce. The dish was baked until the cheese was beginning to brown including its tomato slice crown. This was...

I have a classic lemon pie recipe that is fine. How does one control or 'turn up' the intensity of lemon in the filling a notch? Do I squeeze additional lemons then reduce the juice to the amount the recipe calls for or up the amount of zest or ... ? Thanks

Are there articles explaining how to explore the mother sauces and her children? My limited experience with this so far includes making bechamel, mornay, and veloute sauces, I am sure I have made others too, but did not recognize the fact. Learning how to describe sauces could be helpful too...

How best prepare frozen raw salmon as a substitute ingredient in a salmon spread/dip recipe that calls for canned red salmon? Is this where I might want to poach the fish in white wine and water until it almost, but does not cover the fillet? Hints for poaching liquid seasoning, temperatures...

Is it ok to reserve & use seasoned flour for gravy making AFTER dredging the meat in? NewB making slow-cooker chuck roast asks “Is it ok to reserve & use seasoned flour for gravy making AFTER dredging the meat in it?” I have read posts elsewhere that say no, other that say yes and recommend...

I am the first to admit that I am new to baking & cooking and numerous opportunities for poor recipe interpretation and execution exist. This time it is with a white bread recipe posted as being from Julia Child. My finished product was soft and edible. The loaves were visually appealing in...

3 weeks ago I made shrimp a shrimp stock from which about a quart was frozen. Last week we wanted another dish that required a stock, so added the first stock as an ice-block to the new batch then topped up with water. After thawing plus 45 minutes or so, the simmered stock tasted good and...

New to cooking. First post here… Tomorrow I want to try to produce Ann Burrell’s Asian Marinated Grilled Pork Tenderloin on a gas grill. In terms of burner settings and grill locations, how am I to interpret and execute the recipe phrase “Brown it on all sides then move it to a cooler part of...