Chef's Notes
Chef Notes: Okra
A recent foray back to my birthplace reintroduced me to a largely overlooked vegetable. Not overlooked in the American south but certainly in most of the north and definitely in
Chef Notes: Simple Hummus
Hummus is one of those dishes that is wonderfully versatile. It can be served traditionally as a dip with soft pita bread or you can serve it as a dip
Chef Notes: Party Cocktails
I do a fair amount of entertaining. I’m always volunteering to host the big family events. I love throwing together pool parties, dinner parties, and providing a spot for my
Chef Notes: Saute like a Chef
You see it in recipe instructions all of the time. It’s probably the most common dry cooking method, but most people do it wrong. It’s not that sautéing is difficult
Chef Notes: Z’houg Sauce
I’ve got a new sauce for you. It’s kind of a chimichurri (an Argentinian sauce used on grilled meats) or pesto style sauce. It’s quick and easy to make and
Chef Notes: Cast Iron Cookware
Nothing brings back more memories of both of my grandmothers than cast iron cook wear. They are a staple in every respectable “old school” home cook’s, not to mention all
Chef Notes: Tomato Concasse
We go through a lot of tomatoes around here. I make tomato soup, red sauce for pasta, chili, salsa, bruschetta, pasta salads, potato salad, caprese salad etc, etc., particularly when
Chef Notes: Baked Risotto
Well I scorched it again. Not the oven baked risotto. That worked perfectly. But I burned my balsamic reduction that was supposed to be drizzled over the macerated strawberries being
Chef Notes: Lupini Beans
If you’ve ever followed a very low carb diet for an extended period of time you can sympathize with the difficulty in finding replacements for side dishes. I’ve found a
Chef Notes: Brown butter, baby
Who doesn’t love butter? I’m talking about the real deal, not margarine, not real butter mixed with olive oil, and not some “healthier” blend of oils made to taste like
