Cook's Notebook


March 15, 2006|By KATE SHATZKIN

Kitchen tip

"In Italy, pasta is usually undercooked in the water by about 3 minutes. Pasta is then transferred to a saute pan with the prepared sauce, and then cooked with the sauce for the additional 3 minutes - allowing the pasta to absorb the flavors of the sauce."

French chef Jacques Pepin offers a recipe database and videos that demonstrate techniques for tasks such as opening oysters, carving roasted chicken and cleaning leeks.

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