A collection of Quick & Easy Recipes that shouldn't take very long to make, have only a few ingredients, don't require crazy cooking techinques!

Corn Avocado & Tomato Salsa Recipe

Corn Avocado and Tomato Salsa

In this recipe video, I show you how to make a fresh Corn, Avocado, and Tomato salsa. This combination, of three of my favorite summer time vegetables (or are they fruits?) is absolutely killer, and while I do use the combo as a salsa in the traditional sense (with chips), I think it makes a great...
Asparagus and Potato Soup Recipe

Asparagus and Potato Soup

In this recipe video, I show you how to make a simple, but delicious, asparagus and potato soup. I love making soups, and I love making healthy soups that taste great. Asparagus is one of my favorite vegetables and when it's in season, I try to make it as often as I can; soup is a great...

How to Separate an Egg

Separating an egg is a simple, yet fairly important culinary skill. While those who bake and cook a lot of desserts probably know the method cold, some of my fellow savory chefs, overlook the need to separate egg yolk from egg white. Aside from making egg white omelets, there are a number of...
Smashed Potato Recipe

Smashed Potatoes

In this recipe video, I show you how to make a simple, yet delicious "smashed" potato dish. I love potatoes in all shapes and sizes, and this dish, which is really a "half mashed with a bunch of other great tasting bits thrown in" is no exception. Start off with just about any...

How to Cut Corn Off the Cob

I love corn on the cob. It’s one of the true culinary joys of summer time. And while I love to have corn on the cob, cooked in the traditional ways…steamed, grilled, roasted with a bit of butter and salt, I also love to use fresh corn as an ingredient in other dishes. I supposed if I had to, I...

How to Chop Parsley

Parsley is maybe the most ubiquitous of herbs, and I use it all the time…despite my memories of the curly, leathery version tucked into the corners of the buffets of my childhood. Today, I know to leave the curly stuff in the grocery store and reach for flat leaf, or Italian parsley. The flavor is...
Asparagus with Bacon & Pine Nuts Recipe

Asparagus with Bacon & Pine Nuts

In this recipe video, I show you how to make a simple, yet "fancy", asparagus dish with the addition of a little bacon and some toasted pine nuts. Pork and asparagus are a natural combination - think about those prosciutto wrapped asparagus spears; and it lends this grassy, fresh tasty...

How to Dice a Mango

The mango (the fruit, not the SNL character ) is one of my favorite fruits. The flesh itself is a beautiful color, the texture is soft but not mushy, and the ripe ones are sweet and delicious. However, like avocados, they can be a bit tough to cut. In this cooking video, I want to show you some...

How to Toast Walnuts

Toasted walnuts are fantastic both in recipes, or just on their own. Like just about all nuts, toasting them (either in the oven or on the range) brings out additional flavor by "exciting" the essential oils in the nut, and creates a more powerful aroma. As a side benefit, once the walnuts cool off...

How to Slice A Pear

Everybody loves a good fruit plate right? Or at least a fruit plate with a bit of cheese, maybe a few nuts thrown in. Well, for that fruit plate, you gotta cut the fruit, and you don't want to be slicing all day. In this video, I how you a technique for quickly and consistently slicing a pear...
Pear Gorgonzola & Walnut Salad Recipe

Pear Gorgonzola and Walnut Salad

In this recipe video, I show you how to make a Pear, Gorgonzola, and Walnut salad (and there’s a bit of bacon in there too). I have to admit that I don’t eat as many fruits and vegetables as I should. And while salad is a great way to get healthy foods, the standard green salad gets a bit boring...

How to Make a Roux

Roux making is a fairly fundamental cooking technique that I hope to teach you in this cooking video. At its most basic, a roux is a very simple thing – the combination of fat & flour. For most rouxs the fat used is butter, but it doesn’t have to be…using the drippings/fat from cooked meat for example is very common. The purpose of roux is also very simple – they allow us to thicken liquids into sauces. In this video (and below), I show you how to make a roux.

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