Chef's Notes

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Chef Notes: Preparing the best Turkey

It’s that time of year, the annual pursuit of the perfect Thanksgiving menu, which includes the perfect turkey.  Everyone and their mother (literally) believes they have the perfect recipe but

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Chef Notes: Caramelized Onions (or heaven in a pan)

One of my favorite things in life are caramelized onions. If I see them mentioned on a menu I’m likely to order whatever they’re in or on just to get

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Chef Notes: Pan Sauce Magic

What do roasted chicken, sautéd pork chops, broiled fish, and pan seared steaks all have in common? They all leave you with a gift on the bottom of the pan.

Chef's Notes

Chef Notes: The World’s Best Mashed Potatoes

You’ve made great mashed potatoes when you find yourself eating them straight from the fridge at midnight. You know the kind: they’re smooth, creamy, and buttery and, yes, perfect even

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Chef Notes: The Perfect Bowl of Pasta

If you’ve gotten a bowl of pasta that was mush you know how disappointing poorly cooked pasta can be. Your heart was set on a beautiful bowl of spaghetti only

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Chef Notes: The Sauce of Champions

I’ve become a big fan of béchamel (white) sauce. It’s creamy with nutmeg, so how bad can it be?  Plus, it’s versatile, can be made in large batches, and frozen

Chef's Notes

Chef Notes: Cooking the Perfect Eggs

When my fiance Al told me that his mother was making breakfast for us after his triathlon, I secretly hoped she was making eggs. My future mother-in-law makes perfectly scrambled

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Chef Notes: Homemade Egg Rolls

It’s become something of an annual tradition to have a homemade egg or spring roll night. The kids really get into it. It’s a fun way to bring the family

Chef's Notes

Chef Notes: Grinding Your Own Meat

I was on a quest this weekend to make a batch of meatballs. I get these cravings from time-to-time and eventually I have to give in. I headed to the

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Chef Notes: The Salt Diaries

I love salt. I know it’s not good for you, particularly if you have high blood pressure, and it should be used judiciously and in moderation. However, it is the