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The Fall is a great time for foodies…and in my opinion the season with the strongest “food profile”. Sage & brown butter, caramelized apples, sage, cinnamon…and of course, Thanksgiving, the mother of all food holidays, make the season a great time to be cooking…and eating.
Continue Reading...Halloween is a gift to the creative chef. There are a billion options for themed recipes…ghosts, ghouls, witches, pumpkins and the like, it’s amazing how creative people can get.
Continue Reading...Every team in the NFL comes from a great American city with great culinary traditions! This football season, I embarked on a culinary quest to develop a unique burger inspired by each of those 32 NFL teams.
Continue Reading...Perhaps the greatest food holiday of the year, Thanksgiving is the time we all give ourselves permission to over do it.
Continue Reading...You may recall the following campaign slogan promoting red meat: Beef. It’s what’s for dinner. If you’re anything like me, and I don’t mean intelligent and good-looking, it’s also what’s for lunch, and even for breakfast.
Continue Reading...There's something special about Summer. The air smells cleaner, the wine tastes better, and grass (really is) greener. Why not make sure you've got some great food to celebrate the great weather. Here are five of my favorite summer time dishes!
Continue Reading...
The Fall is a great time for foodies…and in my opinion the season with the strongest “food profile”. Sage & brown butter, caramelized apples, sage, cinnamon…and of course, Thanksgiving, the mother of all food holidays, make the season a great time to be cooking…and eating.
Here we’ve...
Halloween is a gift to the creative chef. There are a billion options for themed recipes…ghosts, ghouls, witches, pumpkins and the like, it’s amazing how creative people can get.
Many of the options I’ve see are candy, cookies and other sweets…but I’ve got a couple very simple Halloween...
Every team in the NFL comes from a great American city with great culinary traditions! This football season, I embarked on a culinary quest to develop a unique burger inspired by each of those 32 NFL teams. For every team I've tried to draw from the regional specialties and the vibe of the...
Perhaps the greatest food holiday of the year, Thanksgiving is the time we all give ourselves permission to over do it. Every year, as the football game sounds in the background, and my belt is loosened a notch or two, a wonderful feeling of comfort, warmth, and satisfaction washes over me, as...
You may recall the following campaign slogan promoting red meat: Beef. It’s what’s for dinner. If you’re anything like me, and I don’t mean intelligent and good-looking, it’s also what’s for lunch, and even for breakfast.
Most beef lovers around the world may have trouble justifying the...
There's something special about Summer. The air smells cleaner, the wine tastes better, and grass (really is) greener. Why not make sure you've got some great food to celebrate the great weather. Here are five of my favorite summer time dishes!
Shallots are an under used cousin of the onion; and I love them. First, they are smaller than onions, and so there tends to be less waste if your cooking for one or two people. They also have a flavor that is bit more mild and sweet than the average onion…with just a hint of garlic. They are especially great with sauces. But very much like the onion, they can be a bit of a pain to peel. Here’s a couple tips to help you out.
How to Peel a Shallot
Just about everyone I know eats chicken breasts…a lot. They are easy to find, relatively cheap, and they go so well with all kinds of other ingredients, making them the suitable for all kinds of cuisines. Unfortunately, a lot of people don’t know how to cook them well….and they turn out dry and tasteless. That’s going to change, because in this one minute cooking class, I’m going to show you the simple techniques you need to cook a moist, flavorful chicken breast all the time. And once you get these techniques down, it’s easy to apply them to every chicken breast recipe you make.
