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Easy and Spooky Halloween Soup Recipes

Halloween is a gift to the creative chef.  There are a billion options for themed recipes…ghosts, ghouls, witches, pumpkins and the like, it’s amazing how creative people can get. 

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Quick & Easy

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  1. 1

    How to Grill Pork Chops

    Even more than steaks, I love to cook pork chops out on the grill. Since pork is a fairly mild flavored meat, picking up the charred flavors of the grill, gives the chops another layer of complexity. As well as crispy, rendered out little bits of fat that just taste oh-so-good.

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  2. 2

    How to Bake Pork Tenderloin

    Dark golden brown, crusty & salty outside. Tender and juicy through and through. Maybe a velvety mushroom & red wine sauce, slathered over a perfectly cooked pork tenderloin. It’s a meal we all want to eat.  Sadly, the baked pork tenderloin we all usually get is gray in color. Has a limp, flappy texture. And is dry as a bone. Well say goodbye to crappy pork.

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  3. 3

    How to Cook Boneless Pork Chops

    I love a good pork chop. Unfortunately, often I’m not served a good pork chop. Because they are so lean, it’s very easy for them to get overcooked, dried out, and tough. Boneless pork chops in particular, are even harder to cook right, as they are typically thinner, and without the bone, they cook faster – meaning they overcook faster.

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  4. 4

    How to Make Bacon Wrapped Filet Mignon

    While I’m a fan of wrapping just about anything in bacon (a shoe wrapped in bacon would probably taste great), bacon wrapped filet mignon is a particularly good match. Filet is cut from the beef tenderloin, which is a very tender cut of meat, but also very lean. In fact, it’s only slightly fattier than chicken.

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  5. 5

    How to Cook a Whole Chicken

    Everyone should know how to cook a whole chicken, for two reasons. First, and quite simply, it’s a great meal. You get the benefits of both light and dark meat. Done right, the chicken is more moist and tender than cooking pieces separately. And it’s super impressive to your guests, so you look like an all-star.

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  6. 6

    How to Buy Filet Mignon

    So….you’ve decided to cook up a juicy, tender, flavorful Filet Mignon. Obviously, the first thing you need to do make your way to your favorite purveyor of this most tender of steaks, and plunk down what is likely to be a fair amount of your hard-earned money.

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  7. 7

    Easy and Spooky Halloween Soup Recipes

    Halloween is a gift to the creative chef.  There are a billion options for themed recipes…ghosts, ghouls, witches, pumpkins and the like, it’s amazing how creative people can get. 

    Many of the options I’ve see are candy, cookies and other sweets…but I’ve got a couple very simple Halloween...

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    The Fastest Way to Roast a Whole Chicken

    Perhaps my all time favorite way to cook chicken is simply whole roasted. The different cuts provide different flavors and textures, from the salty, fatty skin, to the tender juicy white meat of the breast, to the “tear flesh off the bone” wings and legs…there is something for everyone.  And roasting a whole chicken is actually pretty easy (at least with the right techniques and practice).

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  9. 9

    The Secrets to UN-Sucky Chicken Breasts

    Let’s face it, boneless skinless chicken breasts, perhaps single most common meat on the American dinner plate, often taste like crap. They can dry out easily. They can be tough. Or if they aren’t tough, they’re often flappy and chewy.  And they can taste like cardboard.

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  10. 10

    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

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A collection of Quick & Easy Recipes that shouldn't take very long to make, have only a few ingredients, don't require crazy cooking techinques!