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Recipes and Techniques

What is Arborio Rice

There are a whole lot of different kinds of rice in world, and for what is seemingly a pretty “standard” grain, there is a very wide variety of texture, tastes and uses for those different types.  In this short cooking video, and the description below, I talk about Arborio rice and what it can be used for.

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Ravioli with Chicken and Sundried Tomato

With the right cooking techniques you can take simple, store bought ingredients and quickly turn them into something special.  Using prepackaged food is easy and can save you a lot of time.  In this recipe video, I do just that with some cheese ravioli, a left-over chicken breast and a jar of sundried tomatoes. 

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Herb Crusted Halibut

Halibut is one of my favorite fish to cook.  I love the texture and the mild flavor, and it’s an easy fish to find. Best of all, Halibut in pretty “forgiving” when it comes to cooking.  Don’t get me wrong, you need to be careful not to over or under cook it, but I think you’ve got a bit more room to play with than some other fish.

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Creamed Spinach

There’s nothing quite like creamed spinach to recreate that steak house experience. Many people get intimidated by the thought of making their own creamed spinach, but really there’s only like 4 ingredients; So how hard could it be. In this recipe video, I show you how to make my version of a basic creamed spinach.

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How to Julienne an Onion

Need to julienne an onion?  Well fortunately I’ve got this cooking video that shows you just how to do it.  As I’ve said, before, prep can be the longest part of making any dish, and I want you to get the knife skills needed to get through it as quickly as possible.

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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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