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Recipes and Techniques

How to Clean Brussel Sprouts

It took me a long time to learn to like Brussel sprouts.  Memories of over-cooked, limp spouts linger in my head.  But they don’t have to be that way.  Cooked right, Brussels sprouts make a great addition to so many meals.  I love to pan roast them so they get nice and caramelized.

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Roasted Brussel Sprouts

For many of you, I know that brussel sprouts is a tough sell.  And I know that for an equal number of you, nothing I can say will make you ever voluntarily eat another brussel sprout.  I used to be one of you.  However, several years ago, I had the pleasure of tasting some deep fried brussel spouts at a local restaurant.  And I do mean pleasure, because frankly they were damn tasty.

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Sauteed Chanterelle Mushrooms Garlic and Thyme

There are a 1000 (actually a lot more) different ways to use mushrooms…and there are dozens or mushrooms available in today’s supermarkets and specialty shops. I use mushrooms as ingredients in my dishes, as stand-alone side dishes and as garnish.  The variety of mushrooms available and the different recipe options let you go in so many different directions.

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Spaghetti and Meatballs

Spaghetti and Meatballs is an Italian American classic, and I probably don't need to extol its virtues - but I will just a bit. When it comes to comfort food, spaghetti and meatballs has got to be near the top of the list. For me, it brings me simultaneously to my mother’s kitchen table, to the tiny little Italian restaurant I used to go to in college, and even to some of the fine dining restaurants I’ve been too over the years.

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Pasta Carbonara

I'm not sure if pasta carbonara falls just above or just below fettuccini alfredo on the "not great for you" scale, but I do know that it's delicious - and a little goes a long way, so you don't have to feel too guilty.  This dish has the perfect combination of salty and sweet, creaminess from eggs, and good texture from the pasta and bacon.  In this recipe video, I show you how to make a pasta

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Bacon Lardons

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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How to Peel Garlic

Said very simply, I cook with a lot of garlic.  While I don’t put it in every dish I make (or think I have a heavy hand), garlic is pretty close to universal, and I probably go through a full bulb about every week.  For such a small item, garlic packs quite a punch and there’s a whole lot of lessons and tricks to learn. Here, I only show you one.

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How to Mince Garlic

I use garlic pretty frequently, and chances are you do to.  And given how much we use garlic, it pays to get good at prepping it…breaking up the blubs, removing the skin, and mincing it. In this cooking video, I show you my technique for mincing a garlic clove. 

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How to Roast a Red Pepper

Roasted red peppers are great as an ingredient in dishes and sauces, but also on their own.  As part of anti-pasta plate, on a sandwich, or just a bit of cheese and cracker, they are very versatile.  The best thing is that you can do it at home in about ten minutes, and without any special equipment.  In this cooking video, I show you had to roast a red pepper directly on a gas burner, and then

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How to Roast Garlic

Most of us recognize that garlic is great in all shapes and forms.  Today I want to give you another shape/form - Roasted Garlic.  Garlic that has been roasted off in a low (under 300 degree) oven for about 45 minutes changes its taste and texture dramatically.

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