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Herb Roasted Chicken

In this recipe video, I how you another of my favorite roast chicken recipes. For this roast chicken, I show you how to make an herb butter, that we'll then spread under the skin of the chicken. As it roasts, the flavors infuse in the meat, and the butter provides more moisture.Continue Reading...

Caramelized Onion Gruyere Burger

In this recipe video, I show you how to cook one of my favorite hamburgers. Of course, my favorite burger, has to actually be a cheeseburger, and for this one, I use Gruyere. It's a great melting cheese and has a very nutty, rich taste and texture. But we don't stop there.Continue Reading...

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...

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How to Make a Flavored Brine

I’ve already posted a technique on how to make a basic brine, but just like all techniques and recipes I post, I don’t want you to stop at “the basic”.  A brine can be your blank canvas, and you can paint a different picture whenever you’d like.  Different foods pair better together than others, and you can use those natural food combinations to make your brined foods even better.

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How to Make a Basic Brine

Brining is a process similar to marinating in that both expose food to a flavored liquid, but they actually work in significantly different ways.  Marinating is usually a relatively short process (3 – 5 hours) that primarily uses acid to break down meat fibers, resulting in greater tenderness.

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How to Make Pasta Dough

I’m not going to lie to you and say that making your own pasta is the easiest thing in the world, but it’s also important that you know it’s not hardest.  I generally only do it if I want to make pasta for a special occasion, or want to make my own stuffed pasta like ravioli or anglelotti.  Neither the ingredients, nor the techniques are overly complicated, it just takes a bit of time, and pati

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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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