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!

How to Roast a Red Pepper

Roasted red peppers are great as an ingredient in dishes and sauces, but also on their own. As part of anti-pasta plate, on a sandwich, or just a bit of cheese and cracker, they are very versatile. The best thing is that you can do it at home in about ten minutes, and without any special equipment...

How to Roast Garlic

Most of us recognize that garlic is great in all shapes and forms. Today I want to give you another shape/form - Roasted Garlic. Garlic that has been roasted off in a low (under 300 degree) oven for about 45 minutes changes its taste and texture dramatically. The firm cloves take on a soft, almost...

How to Chop Mushrooms

I use mushrooms all the time in so many different ways - both raw and cooked. And frequently I use a lot of mushrooms. They are bit oddly shaped, and can take a while to cut if you don't have the right technique. And no one wants to spend more time than they have to on prep work. Ideally, you get...

How to Deseed a Tomato

I use tomatoes in a lot of my cooking, and much of the time, I simply chop ‘em up and throw them in. However, there are times when my recipe works best without the tomato seeds. So I do a bit more work to remove the seeds from the tomatoes. I don’t think it’s ever “bad”, or a complete “no-no” to...
Pepper Steak Recipe

Pepper Steak

In this recipe video, I show you how to make a pepper steak…or steak au poivre. This recipe is a classic in steak houses, and French bistros around the world. The coarsely ground black pepper adds a great spice and flavor to the juicy red meat. Here, I make both a Filet Mignon and New York...
Potato Leek Soup Recipe

Potato Leek Soup

In this recipe video, I show you how to make a potato leek soup, also called vichyssoise when served chilled; but I usually prefer it hot. I love to make this hearty, creamy soup which it’s cold outside, and I’m looking for something warm and comforting. Generally making soups are pretty easy, and...
Sauteed Apples Recipe

Sautéed Rosemary Apples

In this recipe video, I show you how to make one of my favorite side dishes, sautéed rosemary apples. I love to use apples in savory recipes, especially paired with pork dishes, because they have such an affinity for each other. In this recipe, I show you how to slice, and then lightly sauté...

How to Separate Garlic Cloves

How to Separate Garlic Cloves Garlic bulbs are tough little guys. The ones you want to buy (the freshest) are tightly packed together, with good strong skins. The only problem is once you get the bulb home, pulling off a few cloves put’s breaking a finger at risk, or grabbing a knife to cut into...

How to Stabilize a Mixing Bowl

Here’s a short video showing a trick I use whenever I need to stabilize a mixing bowl. You may ask, what do I need to stabilize a mixing bowl? And that’s a legit question. The most common time I use this technique is when I’m making a vinaigrette – a process that really requires three hands.
Balsamic Vinaigrette

Balsamic Vinaigrette

In this recipe video, I show you how to make a simple balsamic vinaigrette. While many store bought salads dressings are pretty solid, they aren’t as good as you can make at home…and it’s really pretty easy to make one. In this video, I show how to combine the oil and balsamic, with a bit of...

How to Shred a Carrot

Shredding a carrot is a great way to get all the flavor of a carrot into a dish without having large pieces in your finished dish. By shredding it finely and cooking it down, the small pieces of carrot essentially “melt” into whatever you’re cooking.

How to Dice a Shallot

Shallots…those little bitty onion thingy’s are probably under used by most cooks. While similar in taste to an onion, I think they have a bit more “refined” flavor. Plus their size is pretty convenient when you don’t need a full onion. I use shallots in most of my sauces, and certainly in salsas,...

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