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Tuscan Roast Chicken

In this recipe video, I show you how to make a Tuscan Roast Chicken. It’s simple to do, the most complicated thing is perhaps butterflying the bird. That removes the backbone, opening up the chicken like a book, which cooks it faster, and helps get more beautifully browned skin.Continue Reading...
In this recipe video, I show you how to make Spaghetti with Artichokes and Tomato. I love recipes like this, because you can make something really tasty and wonderful with just a few ingredients. And you do it in not time at all.Continue Reading...

Ravioli with Chicken and Peas

In this recipe video, I show you one of my favorite Ravioli recipes. Ravioli, especially cheese ravioli, are really flexible and go with a ton of different ingredients. For this recipe, I make a "sauce" out of chicken, peas, and a few other ingredients.Continue Reading...

Rice and Beans

In this recipe video, I show you how to make Rice and Black Beans. It’s a very easy side dish to a make, although, with the beans, I think it can hold its own as a main course. Mine is flavored with just a few vegetables, some cumin and tomato paste.Continue Reading...

Roasted Pork Loin

In this recipe video, I show you how to make how to make an herb roasted pork loin, which is one of my favorite “Sunday” roasts. For this version, I show you how to butterfly the pork loin, opening it up, and stuff it full of a delicious garlic and herb mixture.Continue Reading...

Ribeye Steak with Chimichurri

In this recipe video, I show you how to make Ribeye Steak with Chimichurri sauce. This recipe is Latin in nature, with a slightly spicy, slightly sweet, rub on the steak, which I’ll show you how to sear off in a grill pan.Continue Reading...

Burrata Cheese Crostini

In this recipe video, I show you how to make Burrata Cheese Crostini. For those how have not had Burrata Cheese, it's a type of mozzarella, that is younger, and far less firm, which a very creamy and velvety texture.Continue Reading...
In this recipe video, I show you one of my all time favorites - a Filet Mignon with Peppercorn Sauce. I'll show you how to sear off the filet on the stove top, which is one of the best ways to cook this particular cut.Continue Reading...

5 Valentines Day Recipes for Your Girl

As I learned to cook, I learned that I had a secret weapon come every Valentines day. Cooking for your loved one, is one of the most impressive, thoughtful, and sexy...things that you can do, especially cooking for you lady.Continue Reading...

How to Roast Chicken Breasts

In this cooking technique video, I show you how to roast off chicken breast. While I love using boneless chicken breasts, the bone-in breasts that I do hear, do tend to be more flavorful, and tender - much closer to cooking the whole chicken.Continue Reading...

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How to Deglaze a Pan

Deglazing a pan is the first step in making a number of sauces (particularly pan sauces), and a cooking technique that every home chef should know how to do.  The process of deglazing uses a liquid to “free-up” or pull off crystallized bits of protein, called fond, from the bottom of the pan. 

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How to Peel Butternut Squash

Come fall, butternut squash seem to be falling the sky, they’re everywhere.  And with good reason.  There’s a lot of great things you can do with them, but first you need to get through that tough skin.  There are a couple options, both of which I’m demonstrate here.  You can use a traditional vegetable peeler, but I sometimes find the skin either too tough, or the peeler too dull to move quick

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How to Chop Carrots & Celery

The three legs of a mirepoix are onion, carrots and celery, and they are so universal in cooking, that if you don't have the right knife skills and don't get proficient at dicing them, you’re going to spending way too much time prepping instead of eating!!  Dicing an onion is a bit of a different beast, and we’ll do a separate demo for that.  Carrots and celery are pretty similar though, and yo

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How to Chop Fresh Oregano

Fresh herbs bring a lot to the table.  They are generally available all year long, and can add a complexity and freshness to a dish that dried herbs just can’t do.  However, they aren’t always the easiest to use. Their size and shape can make them time consuming to prep.  With a little practice though, you can make the process super simple.

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How to Dice a Tomato

There's nothing like a fresh tomato, especially right off the vine in season.  They are sweet and juicy, and frankly you don't have to do much to them to make them taste great.  I'll frequently just put a quick dice on a tomato and toss it with some pasta and basil for a simple quick meal.  This kind of dice is also great to fresh salsa's and salads..

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