How to Clean Brussel Sprouts

It took me a long time to learn to like Brussel sprouts. Memories of over-cooked, limp spouts linger in my head. But they don’t have to be that way. Cooked right, Brussels sprouts make a great addition to so many meals. I love to pan roast them so they get nice and caramelized. With a bit of butter...
Brussel Sprouts

Roasted Brussel Sprouts

In this recipe video, I show you how to make pan roasted brussel sprouts…and man are they good. Now, I was the guy that hated brussel sprouts growing up and for a long time as an adult too. Primarily because the ones I had, were over cooked, flabby and acrid tasting. But they don’t have to be...

How to Mince Garlic

I use garlic pretty frequently, and chances are you do to. And given how much we use garlic, it pays to get good at prepping it…breaking up the blubs, removing the skin, and mincing it. In this cooking video, I show you my technique for mincing a garlic clove.

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...
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...
Dave Beaulieu December 29th, 2010 Dairy

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 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,...

How to Keep Your Guacamole Green

Getting things cooked ahead of time is one the keys to actually having fun at your dinner parties. Whenever I have people over, I make sure I get a solid plan together, and get as much as possible done before anyone arrives. Some things however, are easier than others. Guacamole, along with a few...
Guacamole Recipe

Guacamole

In this recipe video, I show you how to make an awesome guacamole recipe. I generally make it for tacos and fajitas, and I also love it as a simple dip. This is what I'd call my standard version, with just a bit of tomato, cilantro, onion and garlic...but you can easily add many other...
Dave Beaulieu December 2nd, 2010 Tomato
Mushroom Risotto Recipe

Mushroom Risotto

In this recipe video, I make a mushroom risotto recipe that probably ranks among my wife’s top 3 favorites. We both love the creamy consistency of the risotto, set up by the al dente rice. And in this risotto, the earthy mushrooms bring a delicious, distinctive flavor – and also create a perfect...

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