How to Roast Corn with Spicy Garlic Butter on the Grill It’s August here in Philadelphia which means great local corn from Pennsylvania and New Jersey is available so we are eating corn on the cob as much as possible. Most of time we husk, boil and serve with butter from our Butter Betty dispenser […]
How to Make a Tarragon Red Currant Jelly Sauce? Sauce is my thing. I would make sauces for all my meals if I had my preference. No matter how great my wife or I cook something, everyone always comments on the sauce. Or if you just happen to overcook something, a good sauce will help […]
Pan Fried Nut Encrusted Stuffed Chicken Breasts with Mushroom Sherry Cream Sauce I sometimes think of boneless, skinless chicken breasts as a blank canvas to experiment with different cooking techniques, ingredients to incorporate into the cooking and sauces to serve with them. Here is a great example of this. There are lots of ways to […]
How to Make Greek Style Turkey Burgers with Tzatziki Sauce This week my oldest daughter Nell and I were on our own. My wife and youngest daughter were heading to Salt Lake City before heading up to Wyoming for a wedding. Nell and I dined out a couple of times but she said she […]
Why Cooking Classes Are Great For a Child’s Development In the traditional sense, culinary schools are usually geared toward adult learners who want to start a career in a restaurant or other formal cooking capacity. However, many schools and independent culinary facilities are taking advantage of a new trend that skips adult learning altogether: cooking […]
A Real Foodie Destination In Durham, North Carolina My daughter wanted to start a new “Spotlight Town” section of the Reluctant Gourmet, where we will highlight different towns for their amazing cuisine and interesting culture and history. The first town in this section is Durham, North Carolina which happens to be where she is going […]
Making School Lunches Great Again by Nell Jones I recently came across an article written by Jane Black, titled Revenge of the Lunch Lady, about the lunches offered in public schools. The article, originally published in the Huffington Post, highlights a public school cafeteria in a small town and a woman who works towards improving […]
When Did Kale Become So Popular? by Nell Jones Kale has become wildly popular in the last decade, now available in the form of smoothies, chips, salads, and more. Some people live by it and some people just like to make fun of those who live by it. But where did it come from and […]
How to Make A Creamy Mushroom Soup My friend Paula just taught me how to make this very simple and delicious mushroom soup. When you taste it, you would think there must be a lot of cream in it because it is so rich and creamy but that’s not the case. I have enjoyed a […]
Here’s another post and recipe from my oldest daughter Nell just back from her first year in college and helping me with some posts. Although we have not seen that much of her since she’s been home, when she is, she likes to help with the cooking, something my wife and I really appreciate. She […]
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More
What is Demi Glace? I am a huge fan of demi-glace for preparing classic sauces like mushroom or peppercorn sauce but I have to warn you, it is a huge process to make classic demi glace at home. It is not for the faint of heart but well worth the effort – at least once. […]
Penne Pasta with Roasted Tomatoes and Fresh Mozzarella
How to Make a Delicious Pasta Meal with Roasted Tomatoes & Fresh Mozzarella In our house we typically have a weekly “What’s On Hand” meal where my wife and I find ingredients in the refrigerator and pantry that need to be used sooner than later and prepare a pasta dish, stir-fry or Mexican fajita. This […]
Pan Roasting—the Chef’s Secret Cooking Technique One of my favorite cooking techniques not talked about in most cookbooks If I could teach you just one chef’s technique that will help you save time in the kitchen and deliver a thick cut of meat to the table with a perfect sear and juicy medium-rare throughout, it […]
