For me Superbowl Sunday is as much about the party as the game itself. We all want to game to come down to a final two minute drive by our favorite team to win the game…but just as much (at least for me) I want to hang out with cool people…drink several beers and eat some tremendous game day food. Weather you're hosting a party this year, or just keeping it small, I’ve compiled f
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In my book, and admittedly my book make be wrong, a succotash can be made up of just about any vegetables, all mixed together. That means that I can change up the ingredients as the seasons roll on, and that I can mix and match flavors and textures to get a composed dish greater than the sum of each of its parts.
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Butter, despite the bad press and ill will from some, is a very good thing to cook with. In addition to great flavor, butter does add fat, which can enhance the texture, and the way food feels in the mouth. In addition to using butter in it’s natural form, you can also add in more flavor though the use of compound butters. In this recipe video, I show you how to make a citrus compound butter
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Onions are one of the most versatile vegetables I know of. They are cooked just about every conceivable way, play a major role in just about every cuisine, enhance millions of recipes, and shine as the main star in hundreds of others. In this recipe, I show you how to slowly braise some red onions in some water and balsamic vinegar. The result, are sweet, tender onions, that are super rich i
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I’m not sure there’s a dish around that isn’t made better with a bit of bacon. I’m even seeing bacon ice cream pop-up in restaurants every now and then. And while I personally am not ready to throw a few slices of bacon on my breakfast cereal, I do find myself cooking with bacon a fair amount. Bacon lardons, are essentially homemade bacon bits that taste a whole lot better than anything you
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Here is a quick recipe for a delicious corn and tomato salsa that I use frequently with tacos (both steak and chicken), but also goes great with fish and chicken as a side dish, or sauce. During late summer with both the corn and tomatoes are at their peak this is perfect cool accompaniment to so many things.
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Another of the French “mother” sauces, Bachemel is a pretty simple combination of roux and milk (or cream). The combination forms a thick white sauce that can be taken a number of different ways. Adding some cheese, I use it for my mac-‘n-cheese, I’ll also put it (sometimes) as a layer in my lasagna recipes, and there are a hundred other uses.