Cooking

They’re small changes that, in perspective, really upped my cooking game. By Margaret Eby I got a chance to get a taste of that culinary school life myself thanks to a hundred-hour Culinary Techniques program at the International Culinary Center. What I found in the six weeks I participated in the program—a kind of accelerated, compressed version of…

Read More 11 Tips from Culinary School That Changed the Way I Cook

Ingredients 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 1/2 pounds trimmed, skinless, bone-in chicken thighs Salt and freshly ground black pepper 1 large onion, thinly sliced 3 large garlic cloves, minced One 28-ounce can diced tomatoes 2 canned chipotles in adobo, coarsely chopped 1 cup chicken broth 24 corn tortillas 2 ounces Cotija…

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