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Roast Potatoes with Rosemary and Lemon

I love the fact the even a dish as seemingly defined as roasted potatoes, can actually be a platform dish from which you can make dozens, if not hundreds of variations.  And once you know the fundamentals of how to roast potatoes, those cooking techniques, along with a few additional ingredients, almost anything you like and/or whatever’s available/in season, you can change up that simple, basi

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Pea, Corn and Potato Succotash

In my book, and admittedly my book make be wrong, a succotash can be made up of just about any vegetables, all mixed together.  That means that I can change up the ingredients as the seasons roll on, and that I can mix and match flavors and textures to get a composed dish greater than the sum of each of its parts.

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Stuffed Eggplant

While I never really liked Eggplant as a kid, I’ve really grown to like it over the years.  I still  think it’s a bit of weird vegetable…kind of like a cross between a squash and….a….sponge?  Which I know doesn’t sound appetizing, but they really are tasty.  In this recipe video, I show you one of my favorite applications, stuffed Eggplant.  I happen to be using baby eggplants that

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Steak Fries

Steak Fries, are really just big fries right?  Pretty much…with the exception that my wife likes a steak fry a whole lot more than a standard fry.  In fact, as fries gets thinner, her smile successively turns around, into an sad little frown.  As a husband and cook who knows what’s good for me, that means, when I’m in the mood for fries…I’m really in the mood for Steak Fries.  In this recipe vi

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ColeSlaw

Man there are a whole lot of coleslaw, and coleslaw like recipes.  Obviously, you can use a ton of different ingredients….then of course, the variations on dressings, is almost as endless.  I could spend a few years creating a website solely dedicated to coleslaw, but I’m not going to do that.  Instead, this recipe video, I’m going to show you a fairly simple, straightforward coles

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Grilled Balsamic Portabella Mushrooms

It seems like Portobello mushrooms where just made for the grill.  Their size, and thickness, make them sturdy enough to take the direct heat, and the manipulation required for grilling.  I really love the charred smokieness they pick up on the grill, and the firm, almost chewy texture they get.  In this recipe video, I show you how to grill a couple portobellos,

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Roast Chicken with Polenta and Mushroom Sauce

I love cooking a roast chicken.  Even the most straight forward preparations or they are tender and delicious.  In this recipe video, the chicken itself is simply prepared; as is some cheesy polenta; as is an easy mushroom sauce.  But the combination of the three, create a complete meal, with complex flavors and textures – perfect for Sunday supper any time of the year, but especially as summer

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Cheesy Polenta

One of the more under-utilized sides dishes (at least in the starch category) is polenta.  Polenta is simply ground corn…and generally the same as Grits – although some will point out the corn may be ground to different sizes, and/or be from yellow as opposed to white corn.  When simmered in water, the hard bits of corn soften up, just like pasta, to form a porridge, that is great on its own, b

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French Fries

Some might argue the prevalence of French Fries in our American diet is troubling…I am not of them.  While I recognize, stuffing fries down our throats, morning, noon and night, may not be the greatest health choice, they are simple too tasty, and too perfect a side, to banish.  They are also, not all that hard to make at home.  I know people that get nervous when thinking about deep frying at

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Celery Root Puree

The celery root is an ugly, dirty vegetable…but it also proves the rule that you shouldn’t judge a book by the cover, because you can make some damn good food with them.  In this recipe video, I show you how to make a celery root puree – which is basically a take on traditional mashed potatoes.  I make my celery root puree with about 50% celery root, and 50% potato, in the same style as mashed

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