What does the inside of your spice cabinet look like? Let me take a guess—you have about three bottles of …
Marinate…Like a Chef
Use these steps from local chef Bobby McFarland to make a marinade essential for grilling meats this season.
GRILLED CHEESE… Like a Chef
More than any other food, the grilled cheese sandwich triggers nostalgia in seemingly everyone. In its simplest form, it’s made …
Confit… Like a Chef
Like many meats, confit was born out of necessity to preserve food in the pre-refrigeration era. And, like other popular preserved meats, we still make confit today—because it tastes great.
Scrambled Eggs… Like a Chef
If you ask me what my favorite thing to cook is, you’ll launch me on a two-minute diatribe that boils …
Shop… Like A Chef
Most people lack basic, quality essentials that we professionals cannot live without. While these might not be the cutest or flashiest gifts on the market, they are very affordable, and their recipients end up truly loving and using them a lot.
Turkey… Like A Chef
Forty-six million turkeys die every year in the weeks leading up to Thanksgiving. I don’t have a problem with that; I’d …
Charcuterie Boards… Like a Chef
Along with homemade sourdough bread, charcuterie boards have dominated the food side of social media in 2020. Maybe it’s because …
Grill Pork Chops… Like a Chef
James Beard, for whom the prestigious culinary awards are named, once said, “If I had to narrow my choice of …
Garden Herbs… Like a Chef
Choosing an herb or herb palate for a dish is a lot like choosing a tie, an opportunity to give your …
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