How many of us grew up on broiled bland fish, dry pork chops or sautéed chicken that could have used just a little something extra on the plate? All of these proteins can easily be improved with a ...
Being raised in the heart of the Midwest, I'm certainly a meat and potatoes kind of guy. But I do love seafood when it is fresh and prepared well. I recently had the opportunity to work with some ...
We had pasta a lot growing up for several reasons. First, it was a family favorite. Second, it was quick, and I am sure the third reason was because it was cheap. All those reasons still hold true ...
Nothing is more satisfying than learning how to change the texture and consistency of a sauce. A great roux can take something that was once watery, and in a matter of minutes, transform it into a ...
What's not to love about a pan sauce? It looks (and tastes) fancy but takes virtually no effort, can be made with pantry staples (especially if wine is considered a pantry staple), and is made in the ...
I’ve been thinking a lot about atmosphere and aesthetics these days and how it affects our experience of food and dining. I know most people care about appearance on some level, the most basic being ...
Cooking with wild mushrooms is a delight – there is nothing that adds flavor to a dish quite like them. Every year my mom sends me a bag of wild mushrooms that she has painstakingly collected, ...