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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.
I get a lot of questions about how to cook steaks and other red meat. And while there are certainly some challenges, with the right game plan, it’s not difficult to cook the perfect steak everytime...
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...
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...
Using a rub is a technique to get flavor into a piece of meat. Rubs are very common in bbq cooking, but that’s not the only place I use them. Anytime I want to impart some flavor, and don’t have time...
Here’s a quick video demonstration showing the technique I use to cut and dice an avocado. Avocados are great in salads, sandwiches, as a garnish, and of course the primary ingredient in guacamole...
Cilantro is an herb that people seem to love or hate. I’ve actually heard that some folks are simply predisposed to find the taste and smell repulsive. Fortunately, I don’t count myself amount them...
I love a grilled steak. Getting the beautiful smoky char on the outside of the meat adds a great flavor and texture, but the grill is not your only steak option. Too many of my friends don’t think...
A brown butter sauce is one of those simple recipes that really needs to be in your repertoire. It’s really very simple, because there’s one key ingredient – butter. It’s really very versatile,...
I’ve already posted a technique on how to make a basic brine, but just like all techniques and recipes I post, I don’t want you to stop at “the basic”. A brine can be your blank canvas, and you can...
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