How many ways can you cut an onion? Recipes can call for slices or dices or onions that are chopped or minced. There are specific reasons for each of these cuts and there’s more than one way to accomplish them. Let’s look at ten ways to cut an onion. Skip […]
Tips & Techniques
Tips and Techniques for preparing meals.
There was some time a couple of months back where I kept overhearing conversations about the best way to cook an egg. I genuinely wasn’t sure so I didn’t have anything to add to the conversation. What do you do when you’re not smart enough to talk about something? YOU […]
Chicken Stock is the foundation for building many recipes. This classic preparation yields a clean fresh stock you’ll never get from a box or can. Hundreds of recipes use Chicken Stock for their foundations and flavoring. Soups and stews and braises. Rice and pasta and grains. Gravy and sauces and […]
This recipe for Chipotle Chicken Salad with Mango Salsa is totally not a salad. But there’s Romaine Lettuce, so… Let me know if you have a better name. You can use this Chipotle Chicken Salad recipe (sans lettuce) for any sort of tex-mex sort of dish. This is great with […]
Nothing worse could happen on your grill than overcooking the perfect cut of expensive beef. Let me share my horrible mistake with you. Look at that beef. It’s a perfect three pound Tomahawk Rib Eye Steak I picked up for Memorial Day Weekend at L. Halteman in Reading Terminal Market. […]
This Polynesian inspired Grilled Pineapple Salsa is a great side to serve with Chicken, Steak, Pork, or Fish. I’ve got some kitchen tips for cutting this Pineapple so I’m subtitling this ‘How to Cut a Pineapple‘. Once you’ve carved, sliced, and cored your pineapple, you can brush it with the […]
Here’s a quick and easy guide for butchering a whole chicken in about 5 steps. After an amazing Amish chicken dinner at Talula’s Daily in Washington Sq. Philadelphia, I was inspired to brine and perfectly bake my own chicken. Long story short, I have a little work to do on […]
Sousvide is a method of cooking which submerges a sealed food in to a constant temperature water bath for several hours. A Strip Steak cooked at 132°F for 2 hours results in a perfect medium rare interior temperature.
As a gesture to help more people find and cook with this book, I’m doing a Cookbook Giveaway!! Check it out at The Frog Commissary Cookbook Giveaway. If memory serves me correctly, I was first introduced to the Frog Commissary cookbook as a kid by my uncle. He was a pretty big […]
Homemade ravioli is one of those home cooked meals you just have to make at some point. It doesn’t take a lot of work, it’s a ton of fun, and you can use all sorts of fillings! I’m using pancetta and asparagus in a brown butter sage sauce.
I thought I’d do a little video this morning as I made my omelette.
Homemade Grass Fed Raw Milk Mozzarella certainly is a mouthful. A mouthful of delicious accomplishment! I’ve always wanted to make cheese at home so I thought I’d give it a shot with some raw milk I picked up at the Fair Food Farmstand in Reading Terminal Market.
I drink my coffee black. I make it for myself every morning from freshly ground coffee beans. And I like a deep, rich French roast. It was my first French roast coffee, Nestlé, imported from France back in 2003, that turned me off of using dairy and sugar in my […]
Shout out to one of my favorite places to spend money – food or otherwise. There’s a consensus in Philly that Halteman’s in Reading Terminal Market has the best beef in the city. They regularly have dry aged rib eye and usually wagu, all for reasonable prices. They’re stocked on all […]