Hey, you can call it pesto if you want, but whatever you call it, once you taste it, you’ll call it delicious!!... Read More

One young cook gets his big break by making a yellow squash into a bird.... Read More

This is a wonderful and easy soup that will really hit the spot on a chilly winter night. You can use any spicy sausage in this, but the Portuguese Linguisa is traditional. Here I used a Spanish Chorizo, which was very nice.... Read More

This is a short, but hopefully useful demo for how to remove all those pomegranate kernels without a big mess.... Read More

In part two you’ll see how we finish this dish. You’ll also learn how to do a simple fruit-based pan sauce that’s a winner with any type of game. It’s simply equal parts berry jam, vinegar and water. You’ll be amazed how this basic 3-part formula comes together to create such a delicious and versatile sauce!... Read More

Duck Confit is one of the World’s great culinary experiences. “Confit” is an ancient French technique of cooking and preserving meat in its own fat. What makes this so irresistible is the combination of the soft, succulent, fragrant meat encased in the impossibly crispy and crunchy skin.... Read More

This slaw is fast to make, and very versatile as a base for almost any grilled meat or fish. Also, this dish is easily customized by adding any number of your favorite Asian ingredients. Try and find the daikon sprouts I used, as they will add a unique and peppery touch.... Read More

What’s the best thing about being a chef? It’s being able to name your dishes anything you want!... Read More

Exploring the boundaries of culinary pleasure and pain.... Read More