Corn & Tomato Bruschetta
21 August, 2018

Corn & Tomato Bruschetta

One of my all time favorites during Summer when both the corn and the tomatoes are perfectly in season. The quickly cooked corn provides great texture and sweetness to balance the acid in the tomatoes. Dressed with a bit of balsamic & olive oil, it's a perfect "salad", that's even more perfect...

Author : Dave Beaulieu
Comments : 0
Category : Tomato
Chicken Chili
11 August, 2018

Chicken Chili

Seem like everywhere I dip a spoon these days, I’m scooping up turkey chili. It’s everywhere. And I’m not complaining about that. It’s also tasty. BUT…the other day I wondered “Why not chicken chili?” The noble chicken deservers it’s spot on the chili mantle. And Chicken Chili has such wonder...

Author : Dave Beaulieu
Comments : 0
Category : Chicken
Best Steak Sauces for Filet Mignon
9 January, 2017

Best Sauces for Filet Mignon

A seared filet mignon is, without a doubt the most tender of the steaks. It’s cut from the beef tenderloin. A muscle that runs along the back of the cow, which does very little work (relative to the rest of the cow), and that is what makes it so tender. 
It is also among the most lean cuts of beef...

Author : Dave Beaulieu
Comments : 0
Category : Steak Sauces
Fried Chicken Sandwich Recipe
24 October, 2016

Fried Chicken Sandwich

The past several years has seen the explosion of the fried chicken sandwich. It’s become a stable on fast food menu…restaurants like Chick-Fil-A built a whole business around it. And even fine dining restaurants are putting up some insanely creative fried chicken sandwiches with sauces and flavors...

Author : Dave Beaulieu
Comments : 3,554
Category : Chicken Breasts
Chicken & Sausage Stew
4 September, 2016

Chicken & Sausage Stew

Today our never ending quest for new and great chicken recipes bring us to the world of stews. Not only are stews generally simple, one pot recipes, but they can also be made with a vast variety of ingredients…including of course the humble chicken. You can use just about any cut of chicken you’d...

Author : Dave Beaulieu
Comments : 1
Category : Chicken
Grilled Chicken Kabobs
4 September, 2016

Grilled Chicken Kabobs with Vegetables

Ah the Kabob. Or is it Sish-Kabob? Or meat on a Skewer? Whatever you call it, putting food on a stick is likely as old as fire itself. And there’s a reason the technique has lasted so long. Not only do kabob’s taste delicious, they can be the grilling equivalent of a one pot meal. Here I show you...

Author : Dave Beaulieu
Comments : 0
Category : Chicken Breasts
Brown Butter Steak Sauce
21 August, 2016

Brown Butter Steak Sauce

The craving: I dream of beefy bites lost in butter. The palate: utterly rich The dish: Brown Butter Sauce Over Filet Mignon Transformation of an old favorite: butter. When patiently cooked, the key component of this rich, brown sauce morphs before our eyes from the ordinary staple we know to...

Author : Paula Barker
Comments : 1
Category : Steak Sauces
Rosemary Butter Steak Sauce
21 August, 2016

Rosemary Butter Steak Sauce

The craving: Feed me tender steak touched by roasted herb. The palate: buttery and herbal. The dish: Filet Mignon with Rosemary Butter Love it or hate it, rosemary touches our lives in sight, scent and song. Its intense blue, pink or purple flowers bloom much of the year in some climates. Its aroma...

Author : Paula Barker
Comments : 0
Category : Steak Sauces
Blue Cheese Butter Steak Sauce
18 August, 2016

Blue Cheese Butter Steak Sauce

The craving: Entice me with meat and thrill me with edge. The palate: racy but creamy. The dish: New York Strip with Blue Cheese Butter Sauce What has some folks running for the hills attracts many foodies like no other lover: blue cheese. Add steak to the lineup and you have two elements that pair...

Author : Paula Barker
Comments : 2
Category : Steak Sauces
Grilled Chicken Under a Brick
29 July, 2016

Grilled Chicken Under a Brick

There is something special about cooking a whole chicken. The flavors develop so well, the presentation looks fantastic, and it’s actually easier to keep the meat tender and juicy. I love roasting them whole in the oven, but (especially in summer), you may not want to fire up the oven for a couple...

Author : Dave Beaulieu
Comments : 0

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