Recent Blogs

Pate means "dough" and "brisee" means "broken" in French, alluding to the crumbling nature of the dough.

Featuring an overload of butter, sugar and cinnamon, how could they not be amazing?

Keep Thanksgiving fully planted as the final celebration of autumn and the harvest.

Onions, I cry for you! Literally, is any vegetable more the Holy Grail of culinary arts?

Keep your s’more bar really casual and easy. I lay out graham crackers, small treat size Hershey Bars, marshmallows...

I served this at a recent dinner party to raves even from my five and seven year old sons.

When I returned home I made buying farm fresh eggs a priority. The taste and the color are so different than the mast produced commodities

Music styles change, car bodies change and fashion changes. So do trends in flavors and food. Some flavors are fall to the core...

Part of growing as an amateur chef is realizing that you have so much to learn from others. My friend Eric Cheek and his wife Melissa...

It became a staple of food for dinner parties and a favorite of my in-laws on beach vacations. Best of all it's oh so easy.

My two boys love mac and cheese like any red-blooded American boy. Years ago when I first made basil cream sauce and slathered it over...

It was created from the need for a foolproof meat to serve guests that I could make ahead. TA-DA! Pig perfection on a plate!

My family loves steaks, my parents, my wife and my boys. What red blooded American turns their nose up at a good steak? The west was not...

Clafoutis is a traditional butter cake or custard pie from the Limousin Region of France. Traditionally is it made with cherries but you can

asically Mise en place is when a cook or chef preps, organizes and arranges all of the ingredients before the cooking begins.

"Petit-déjeuner a la Parisienne" as the French call it, is now a guilty pleasure for our family and it's oh so simple.

The alcohol chemically breaks down the tomato and cream making it have an earthy sweetness that has to be tasted to believe.

These are the ten I always have in my kitchen and, like faithful friends or your best pair of boots, they never let me down year after year.

This is our version of a Gin Ricky with Bombay Sapphire Gin, St. Germain, Lime and Sprit and optional mint.