I love a good apple. One that’s crisp and delicious.
This is a debugging block
Prep work is never the fun part of cooking, and in this post we focus on prep work. Specifically, how to cut carrots. Now, while cutting carrots is boring and dull, there is a very good reason you want to get good at it; the faster you can go, the less time you need to spend cutting and more time you get to spend cooking and eating. You also want to be a proficient carrot cutter, so you be c
Despite a pretty strong distaste for mushrooms as a kid, in my adult years, I’ve really grown to love our fungi friends. There a broad diversity of types, that all have different flavors and textures…and of course the different varieties lend themselves to certain dishes. In this cooking video, I show you how to clean Shitake mushrooms, which are among my favorites. Shitak
There is no reason to be intimidated about cooking a filet mignon. While I have many friends and family that get nervous about steaks…they really are one of the easier things you can cook. To me, the Perfect Filet Mignon has a salty, crispy outside, and tender, juicy, medium rare center. The perfect Filet has aromatic hints of rosemary, and the savory nuttiness of brown butter. Below, and
There are a whole lot of types of beans out there, but one of my favorites, has got to be the Fava Bean. I really knew nothing about these until that Hannibal Lector movie a few years back, but once I tried them I was hooked. They have a beautiful color, a fairly mild flavor, and a creamy firm texture, that I find really appealing, and so I’m always looking for ways to use them.
I’ve noticed over the past decade or so, that the traditional “cheap cuts” of meat have made a strong surge to prominence on many a fine dining menu. While filet mignon and New York strip steaks still hold their positions, I see short ribs and ox tail just as often. These cuts of meats are generally tough, can be fatty, and have never commanded the premium prices and attention of their more u
One of my favorite foods to cook is scallops…which is great, because they are also one of my wife’s favorite foods to eat. The flavor is mild, fresh and clean (assuming you have good scallops) and they go really well with so many other foods, and different preparations. In this cooking video, I want to show you one cooking method that’s key in dozens (if not hundreds of scallop dishes…How to
I’m betting that you, like me, eat a fair about of chicken. And while, I think the legs, thighs, and wings of the bird are actually amongst the best parts, I’m betting that you, like me, also eat a lot of boneless skinless chicken breasts. They are easy, convenient, and readily available. But they can also be boring. One way to “jazz” them up is to stuff them…and that’s exactly what I show
I try to cook with as many as vegetables as I can. In addition to be healthy for you, they obviously bring a lot of flavors, and textures to a dish. They can also give you a very different experience (flavor and texture) depending on how you cut them. So, it’s important to know various techniques that easily allow you to get different shapes and sizes. In this cooking video, I show you how
The most common reason to Julienne a potato is for French Fries, (for which I’ve got a really great French Fry recipe here). Whether you bake, fry, sauté them…you still need to cut them. And besides potatoes, knowing how to do the Julienne cut is a critical knife skill for any home cook. The process is pretty simp