BBQ pork ribs or shoulder or butt are among my all time favorite things to cook - and eat. So much so, that my eyes are often far bigger than my mouth and I end up with a ton of left overs. I swear, it happens every single time. Which I'm fine with, as there's a number of great dishes I can make...
I really like to make a coleslaw just about any time I host a big party and need to get some of the dishes cooked ahead of time. Unlike most green salads, coleslaw not only holds up well after it's dressed, it can actually get a better. But alas, it's a dish that your mother, and probably her...
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...
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...
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...
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...
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...
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...
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...
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...
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