A Salad Lyonnaise is a thing of beauty (the French really know what they are doing). In this recipe video, I show you how to make a Lyonnaise salad, to which I’ve added a few sautéed Chanterelle mushrooms (which I don’t think are super traditional but yummy none the less). The combination of ingredients is awesome. First off, you’ve got bacon and eggs.
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In this cooking video, I want to show you a technique for poaching an egg. I most commonly see poached eggs on an Eggs Benedict, which is one of my favorites, and for years, had trouble making them come out well. Now, I’m not going to say it’s super easy, as it does require a bit of practice, but there are a few tricks of the trade that will definitely help you be more successful. I’ve liste
I love to make this spaghetti carbonara recipe when I want a “wow” factor on the plate. While the ingredients aren’t really different than in my normal carbonara recipes, for this version, I reserve the yolk of the egg, and serve it nested in the finished spaghetti. Served with that raw yolk on top, my guests can break it, and mix it in with their pasta to form that delicious rich sauce. In
One of the greatest things about making your own pasta, is that you can make pastas with different ingredients…flavored pastas!! In this recipe video, I show you how to make a pecorino and black pepper pasta that is absolutely awesome. In addition to the freshness and tender texture that homemade pasta pasta gives you, this version has some extra richness and spice from the black pepper and c
I'm not sure if pasta carbonara falls just above or just below fettuccini alfredo on the "not great for you" scale, but I do know that it's delicious - and a little goes a long way, so you don't have to feel too guilty. This dish has the perfect combination of salty and sweet, creaminess from eggs, and good texture from the pasta and bacon. In this recipe video, I show you how to make a pasta