I love to make jam; I’m sure in part because I used to watch my mom make it as a kid. Thinking about Mom in the kitchen brings back such fond memories. We primarily grew our own food when I was ...
Cooking a steak is one of the most basic skills a cook can learn, and yet it is one that eludes even the best of cooks. Don’t feel bad if you haven’t mastered the art of steak cookery. How many times ...
Eggs are one of the most versatile ingredients in the culinary world. There are by far over 80 thousand ways to prepare and use them. From breakfast, lunch and dinner to dessert they can be eaten in ...
Being from a little town in Iowa, I had no exposure to whole fresh artichokes growing up. I had never seen one, never eaten one and certainly never cooked one. I had tasted jarred and canned ...
Duck Egg Tagliatelle with Morel Mushrooms and Asparagus
Those of you that follow my blogs regularly know I love to forage for mushrooms. I have to write at least one blog a year on how to forage, clean and cook wild mushrooms. If you want to learn more ...
There are few dishes as shrouded in mystique as the venerated French omelette. Egg cookery in general but especially the ability to make a French omelette has been used as a metric to determine a ...
In part 3 of this series, we will focus on the third Mother Sauce: tomato sauce. Tomato sauce is one of the Mother Sauces that many people actually do make at home, and it's also one of the few ...
Food and fire. It’s primal; it’s a dance; it’s carbons bursting to life! It’s a skill. Taming live fire and manipulating it in such a way that the food you’ve placed on top of, beneath, or beside ...
You Don’t Have to Go to Nashville to Get this Hot Chicken
As a chef I try to keep myself informed of the current food trends. Kombucha, oat milk, Japanese fusion and the plant-based “meat” movement are just a few of the things that have been blowing up the ...
