Mediterranean Flatbread Pizza
8 November, 2013

Mediterranean Flatbread Pizza

Flatbread pizzas have become a stable in my house, and this version of Mediterranean Flatbread Pizza is one of my favorites. I generally use pita bread, or nann, as the base (which saves a ton of time) and since the “sauce” is really just the toppings, it only takes about 15 minutes to make. I use...

Author : Dave Beaulieu
Comments : 1
Category : Vegetables
Mini Meatballs
25 October, 2013

Mini Meatballs

Meatballs are for more than just spaghetti or sub sandwiches. These delicious little morels can and should stand on their own. Frequently now, I’ll serve a few meatballs, dusted with parmesan cheese and a bit of olive oil as an appetizer, or even a small main dish, maybe with a side salad. This...

Author : Dave Beaulieu
Comments : 1
Category : Pork
Penne Pasta with Mushrooms & Peas
25 October, 2013

Penne Pasta with Mushrooms & Peas

Penne pasta is a favorite of mine for mixing with seasonal vegetables and ingredients. For this recipe, along with the penne pasta, I use some mushrooms, peas, some chicken stock (and a couple other things) to make a very simple sauce. So simple in fact that you can make it in about 20 minutes, so...

Author : Dave Beaulieu
Comments : 0
Category : Pasta
Tomato & Basil Flatbread Pizza
25 October, 2013

Tomato & Basil Flatbread Pizza

Pizza may top the list of all time greatest foods on Earth and I love making traditional pizzas at home. Here I show you how to make a Tomato & Basil Flatbread pizza that is so easy to make you won’t believe it, and everyone else will think you’re a professional chef. I make flatbread pizzas...

Author : Dave Beaulieu
Comments : 1
Category : Tomato
Filet Mignon with Rosemary Butter
24 October, 2013

Filet Mignon with Rosemary Butter

Filet Mignon is the premium of premium cuts of steak. Here I show you how to make a Seared Filet Mignon with Rosemary Butter. It is one of my favorite recipes to make for special occasions, and never fails to wow my friends and family. I’m doing this filet in pan on the stove top, because that...

Author : Dave Beaulieu
Comments : 0
Category : Filet Mignon
Morel Mushroom Risotto
24 October, 2013

Morel Mushroom Risotto

A good mushroom risotto is a thing of beauty. It’s even better when you can get your hands on some Morel Mushrooms. This morel mushroom risotto is fairly simple to make once you have the right techniques, and is sure to wow your friends and family. Now, morel’s only grow in the wild, and can be a...

Author : Dave Beaulieu
Comments : 1
Category :
Sun Dried Tomato & Goat Cheese Pizza
21 October, 2013

Sun Dried Tomato & Goat Cheese Pizza

I love making pizzas at home. With a few simple tricks, they are easy to make, and the choice of toppings are nearly endless, making it easy to catere to everyone’s tastes, and even the changing seasons. Here, I show you how to make a sun dried tomato and goat cheese pizza. The sun dried tomatoes...

Author : Dave Beaulieu
Comments : 1
Category : Tomato
Cream of Tomato Soup
3 October, 2013

Cream of Tomato Soup

Tomato soup and grilled cheese sandwiches bring back some great childhood memories. Those days it was tomato soup from a can, rather than this homemade fresh version, which has become the new staple in my house. I use a roasted chile pepper, as well as some fire roasted tomatoes, to add to the...

Author : Dave Beaulieu
Comments : 0
Category : Tomato
Chicken Breasts with Mustard Sauce
27 September, 2013

Chicken Breasts with Mustard Sauce

Boneless skinless chicken breasts are great for the simple reason that there are hundreds of great recipes for them. This recipe for a Chicken Breast with a Mustard cream sauce is one of my favorites. The chicken breasts are easy to sear off in a pan, until they are just cooked through, with a nice...

Author : Dave Beaulieu
Comments : 0
Category : Chicken Breasts
New York Strip Steak
23 August, 2013

New York Strip Steak

New York Strip Steaks, are one of my favorite cuts. It has more flavor than a Filet Mignon thanks to the natural fat in the steak, and a great texture, that's maybe not quite as tender as the filet, but still very very nice. One of my favorite ways to cook New Yorks, is on the grill, but today, I’m...

Author : Dave Beaulieu
Comments : 1
Category : Beef

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