Fish en Papillote – Fish in Parchment
Fish en papillote, also known as "fish in parchment" or "fish in a parcel," is a classic French cooking method
How to Brine Chicken
Brining is a food preservation and flavor-enhancement technique that involves soaking meat, poultry, seafood, or even vegetables in a solution
Pan Gravy – Updated
What is a good roast chicken without a pan gravy? This is my go to recipe for pan gravy that
Classic Roast Chicken
There is truly nothing better than roast chicken. I could eat a roast chicken daily, and probably have roasted hundreds
Grilled Baby Broccoli
Growing up I despised vegetables because they were never cooked in ways that were appetizing to me. Steamed broccoli? NO
Chili Crunch
Chili crunch is a popular condiment or sauce that adds both heat and flavor to a variety of dishes. It
Beurre Fondu Sauce
Do you ever wonder why vegetables at restaurants taste so much better than the ones you make at home? Well
How to make a Roux
A roux (pronounced "roo") is a fundamental element in cooking, particularly in French cuisine, that serves as a thickening agent
Gnocchi with Peas & Pancetta Sauce
If you are looking for an Italian dish that is easy to make and unique, you should try out this
Chocolate Mousse
As a savory chef, I do not love baking, which is why you will see that most of my dessert