Morel Mushroom Risotto

Morel Mushroom Risotto

In this video recipe, I show you how to make a mushroom risotto. But not just any mushroom risotto, for this version, I'm using Morel Mushrooms, which are wild, and are among my absolute favorites! They can be a bit expensive, so I use about 50% morels and 50% crimini, but really you can use...
Sun Dried Tomato & Goat Cheese Pizza

Sun Dried Tomato & Goat Cheese Pizza

In this Recipe Video, I show you another homemade pizza recipe - Sun Dried Tomato & Goat Cheese Pizza! These homemade pizza's are a favorite of mine, because with a few simple short cuts, they are really easy to make, and even better, let you explore all kinds of different toppings -...
Chicken Breasts with Mustard Sauce

Chicken Breasts with Mustard Sauce

In this recipe video, I show you a recipe for Chicken Breasts with a mustard cream sauce. Like many of my chicken breast recipes, this one is easy to make, and with a bit of practice can easily be cooked in 20 - 25 minutes. The boneless skinless breasts are seared off in a pan on the stove top,...
New York Strip Steak

New York Strip Steak

New York Strip Steaks are a favorite of mine. Almost every time I got into a new steakhouse it's the cut that I order to "put the place to the test". New York Strips have a firmer texture than a filet, but also a bit more flavor. I think they also take on sauces really, really...
Chicken Breasts with Morel Mushroom Sauce

Chicken Breasts with Morel Mushroom Sauce

In this Recipe Video, I show you how to make a simple chicken breast with a Morel Mushroom Sauce. Of course you can use just about any mushroom you'd like, and it will still be great, but if you can find Morel's I highly suggest using them. I like to pound out the chicken a bit, which...
Spaghetti Pomodoro

Spaghetti Pomodoro

In this recipe video, I show you how to make Spaghetti Pomodoro. There are a whole lot of variations on "spaghetti sauce", and pomodoro is one of my favorites. It's on the lighter side, using just a few ingredients, and cooks quickly (relative to many other spaghetti sauces) in...
Sliders

Sliders

In this recipe video, I show you how to make sliders. Not sure why these are not more popular as an alternative to regular burgers. Not sure I've ever had them at a party anywhere.... Obviously they are no harder to make, they cook a bit faster, and what I love best is if I get two or three...

Tuscan Grilled T-Bone

In this recipe video, I show you how to cook a Tuscan Style T-bone steak. Like my Tuscan Chicken, the primary flavorings here are rosemary and garlic - both of which go great with steaks. The T-bone, or Porterhouse, is one of my favorite cuts, part filet mignon, and part New York Strip, you get...
Cream of Asparagus Soup

Cream of Asparagus Soup

In this recipe video, I show you how to make a cream of asparagus soup. On of my favorite vegetables, asparagus is great on it's own, in salads, and as side dishes, and of course, as a soup. This soup, is based on a techniques I use for all kinds of green vegetable soups, and is simple and...

Bacon and Green Onion Pizza

In this video recipe, I show you how to make a Bacon and Green Onion Pizza. I love making homemade pizza's as everyone in the family can choose their own toppings, and can get really very creative. Bacon and onions are a naturally great combo. For this recipe, I tone down the onion flavor...
Chicken Breast with Morel Mushrooms

Chicken Breast with Morel Mushrooms

Chicken breast recipes are a goto in my house because they are simple to make, yet the variety of disk that you can come up with is nearly endless. Here, I show you how to make a seared chicken breast with a morel mushroom cream sauce. Cooking the chicken itself, only takes about 8 minutes, and is...
Pork Tenderloin Marsala

Pork Tenderloin Marsala

In this Recipe Video, I show you how to make a pork tenderloin Marsala. Pork tenderloin, is one of my favorite cuts, as it's super healthy, tender and works with other flavors and sauces really well. For this recipe, I show you how to cut the tenderloin into medallions, which are seared over...

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