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Chef's Thoughts on Home Cooking
Just like tomato and mozzarella is an evergreen summer dish, I have three recipes that I stick to when I’m cooking outdoors in the summer, like at my weekly Swine & Dine pork roast hosted...
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How to Sear Fish
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How to Make Pasta Dough -
Diane Kochilas on 'The Country Cooking of Greece' -
Art Smith's Bean Cassoulet -
Market Fritatta from 'This is a Cookbook' -
Marc Murphy's Tips for Getting Corn off the Cob -
Chef's Thanksgiving Tips -
How to Properly Taste Olive Oil -
Alexa Karolinski on Oma and Bella -
Alex Hitz on 'My Beverly Hills Kitchen' -
Mike Isabella on 'Crazy Good Italian' -
Alternative Asian Ingredients -
How to Peel an Eggplant -
Barbecue Marinades -
How to Peel a Tomato -
Fresh Pasta Vs Dry Pasta
There’s nothing better than a tray of pigs in a blanket at a cocktail party, but I’m all about taking things to the whimsical level. If you think about the simplicity of the popular...
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A lot of people think that the hollandaise sauce in an eggs Benedict recipe is what makes it so challenging, but I think it’s the poached egg. For some reason, when people try to wrap...
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This recipe is an elegant variation of a classic eggs Benedict, creating a light and airy lobster "foam" as the sauce, and using fried quail eggs instead of the usual poached.
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It’s springtime, and so that means it’s time to do a little spring cleaning with your refrigerator. To get you ready for warmer days, here’s an outline for how to stock your fridge...
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Everyone looks forward to spring, especially because all of the wonderful ingredients that come into season. Along with peas, chanterelle mushrooms, and spring garlic, one of my all-time favorite...
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Plating can be an intimidating thing, but once you remove the stress from it and start thinking like Picasso, it can be quite fun. Presenting your meal is the last stage of cooking, so when you plate...
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It’s my belief that oftentimes when people are trying to be creative with cooking, they always think about what they can add to a dish to make it better, when all they really need to...
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When most people hear the word sandwich they probably think of turkey, lettuce, and tomato on a slice of white bread. In other words: boring. That’s not my sentiment, though, because I’m...
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Along with the amazing dishes, rave restaurant reviews, and some modest fame, a chef’s success is often measured by his bottom line. Saving money, especially in the restaurant business, is a...
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It’s no surprise to many that being a chef means working fast on your feet, but I don’t think that everyone knows just how fast. Here are a few menu ideas that can be whipped together in...
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When I think about cooking with kids, I think about what recipes or menus I can create that will involve them in every step of the process. One of my favorite things to do with kids is to give them a...
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This is a very basic recipe that I have used for baby racks of lamb (allowing one per person) in place of the larger racks, and have sautéed rather than roasted the vegetables. If finishing...
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