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 that involves baking fish fillets
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 of salt and water, or
Pan Gravy – Updated
What is a good roast chicken without a pan gravy? This is my go to recipe for pan gravy that is super easy to make
Classic Roast Chicken
There is truly nothing better than roast chicken. I could eat a roast chicken daily, and probably have roasted hundreds in my life. In this
Grilled Baby Broccoli
Growing up I despised vegetables because they were never cooked in ways that were appetizing to me. Steamed broccoli? NO THANKS. Since becoming a chef,
Chili Crunch
Chili crunch is a popular condiment or sauce that adds both heat and flavor to a variety of dishes. It typically consists of red chili
Beurre Fondu Sauce
Do you ever wonder why vegetables at restaurants taste so much better than the ones you make at home? Well one of the reasons for
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 for sauces, soups, and other
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 gnocchi with peas and pancetta!
Chocolate Mousse
As a savory chef, I do not love baking, which is why you will see that most of my dessert recipes on here avoid baking!