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Marcus Samuelsson Makes Garam Masala Pumpkin Tart Marcus Samuelsson Makes Garam Masala Pumpkin Tart
The famous chef, author and TV personality makes the dessert he served at Barack Obama's 2009 State Dinner, in honor of the Indian Prime Minister.
3:02
By: The Washington Post - Affiliate
How to Carve a Turkey How to Carve a Turkey
The Post's deputy Food editor Bonnie S. Benwick tells you everything you need to know about carving a roast turkey - from the type of knife you use to some tricks for keeping it stable.
2:36
By: The Washington Post - Affiliate
Catalan Poutine, Constructed Catalan Poutine, Constructed
Chef Evan Harvey takes us into Bar Charley's kitchen and demonstrates how they make their Catalan poutine, a spin on a classic Canadian french fry dish.
1:08
By: The Washington Post - Affiliate
How to Make Perfect Creamy Mashed Potatoes How to Make Perfect Creamy Mashed Potatoes
Washington Post Food and Dining Editor Joe Yonan shows PostTV how to whip up buttery, creamy mashed potatoes.
2:00
By: The Washington Post - Affiliate
How to Prepare a Turkey Breast for Stuffing How to Prepare a Turkey Breast for Stuffing
A stuffed turkey breast is great for small Thanksgiving gatherings and as an alternative to roasting a second bird to feed a crowd. The Post's deputy Food editor Bonnie S. Benwick demonstrates how to bone a whole turkey breast and ready it for stuffing.
2:05
By: The Washington Post - Affiliate
A Simple Thanksgiving Turkey Recipe A Simple Thanksgiving Turkey Recipe
How to prepare a simple, no-brine roast turkey recipe from a favorite Washington butcher: Pam Ginsberg of Wagshal's.
2:35
By: The Washington Post - Affiliate
How to Pick Wine for Your Holiday Meal How to Pick Wine for Your Holiday Meal
Washington Post wine columnist Dave McIntyre tells you which wines pair with your holiday meals and the drink that's always a no-brainer.
1:30
By: The Washington Post - Affiliate
How to Make Frying Easy How to Make Frying Easy
Washington Post Food and Dining editor Joe Yonan gives you a few simple rules to make frying less messy and scary.
2:07
By: The Washington Post - Affiliate
How to Make a French Sunday Brunch Omelet How to Make a French Sunday Brunch Omelet
The delicate nature of eggs makes omelets a difficult dish to prepare - and a French omelet is even more complicated. Le Diplomate in D.C. reveals their techniques.
1:24
By: The Washington Post - Affiliate
Ellie Krieger Makes Cauliflower 'Rice' Ellie Krieger Makes Cauliflower 'Rice'
Ellie Krieger, the registered nutritionist, author, TV host and Washington Post columnist makes her cauliflower "rice" dish and talks about her food philosophy.
3:07
By: The Washington Post - Affiliate
Food Hacks: How to Prepare Winter Squash Food Hacks: How to Prepare Winter Squash
Washington Post Food and Travel Editor Joe Yonan shows you tips and techniques for preparing winter squash.
2:21
By: The Washington Post - Affiliate
Life Cycle of Candy Corn Life Cycle of Candy Corn
Follow candy corn's wild ride from Jelly Belly's factory in Illinois until it arrives at a store in Virginia.
3:59
By: The Washington Post - Affiliate
How to Make a Farro Salad How to Make a Farro Salad
A so-called 'ancient grain,' farro is being revived by chefs. Ghibellina changes it up with its farro salad by adding hazelnuts and roasted beets for a wider variety of flavor. Here's how Chef Jonathan Copeland makes it.
1:14
By: The Washington Post - Affiliate
Butternut Squash 'Noodle' Salad, Constructed Butternut Squash 'Noodle' Salad, Constructed
Butternut squash salads typically involve wheat pastas and blocks of butternut squash. Thally, in D.C., instead uses the squash as the "pasta" itself. Here's how they make it.
1:04
By: The Washington Post - Affiliate
Flambé and Plating at Mintwood Place in Washington DC
Chef Cedric Maupillier shows plating and the flambé process behind Mintwood Place's Baked Alaska Flambé. Photography by Joseph Victor Stefanchik.
0:36
By: The Washington Post - Affiliate
Making Naan at Rasika: 2014 Fall Dining Guide Making Naan at Rasika: 2014 Fall Dining Guide
Chef Vikram Sunderam takes us into Rasika's kitchen and shows how he makes the restaurant's naan. Photography by Joseph Victor Stefanchik.
0:35
By: The Washington Post - Affiliate
Prepping Breads at Rose's Luxury, Washington D.C. Prepping Breads at Rose's Luxury, Washington D.C.
Chef Aaron Silverman plans his daily menu and chooses the best baked breads in the kitchen at Rose's Luxury. Photography by Joseph Victor Stefanchik.
0:35
By: The Washington Post - Affiliate
Cooking in the Kitchen at Boss Shepherd's Cooking in the Kitchen at Boss Shepherd's
Get a behind-the-scenes look at how Chef Jeremy Waybright prepares for dinner in the kitchen at Boss Shepherd's. Photography by Joseph Victor Stefanchik.
0:36
By: The Washington Post - Affiliate
Roasting Duck at the Partisan Roasting Duck at the Partisan
Get a behind-the-scenes look at how Chef Ed Witt prepares 21-day, dry-aged duck in the kitchen at the Partisan. Photography by Joseph Victor Stefanchik.
0:36
By: The Washington Post - Affiliate
How to Make Seafood Arepas How to Make Seafood Arepas
Arepas is an indigenous Venezuelan dish that includes corn flour and Oaxaca cheese. While it is normally used in sandwiches, some restaurants prepare their arepas as appetizers. Here's how Toro Toro in D.C. prepares its arepas.
1:18
By: The Washington Post - Affiliate
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Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.


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