London Broil

September 5, 2013 6 Comments
London Broil

Is London Broil a Meat Cut or Cooking Technique? There are many common misconceptions about London broil and what exactly it is. When I was a kid, my mother would make London Broil for our family on occasion. She would walk into our local butcher, ask for “London broil,” and was inevitably handed a piece […]

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Pasta Carbonara Recipe

September 4, 2013 1 Comment
Pasta Carbonara Recipe

Macaroni Alla Carbonara My friend, Angelina, and her family went on a ten-day trip to Italy this summer so I of course had to pick her brain about the food she ate throughout the vacation. Unsurprisingly, Angelina gushed about the “paste della tradizione romana” (traditional Roman pastas) that she ordered at almost every meal. Angelina […]

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Vintage Food Commercials

September 3, 2013 0 Comments
Vintage Food Commercials

 Some of My Favorite Commercials From My Childhood I was working on a new Pinterest board for Favorite Food Memories and started thinking about some of the foods I enjoyed as a kid and then some of the jingles associated with those foods. I grew up in the fifties and sixties when television was transitioning […]

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Guacamole Deviled Eggs

August 31, 2013 0 Comments
Guacamole Deviled Eggs

“Try them, try them, and you may! Try them and you may, I say.” –  Dr. Seuss, Green Eggs and Ham I saw this idea for guacamole deviled eggs in a cooking magazine and told my wife about them. She must have thought it was a good idea because she and I, with a lot […]

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How To Make A Perfect Omelet

August 28, 2013 0 Comments
How To Make A Perfect Omelet

So You Want to Make the Perfect Omelet This morning I decided on a two egg omelet and completely messed it up. I have made hundreds of omelets in my life and most of them have been fine but this morning it was a mess. I thought I did everything the same way I always […]

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Part-Time Culinary Career Options

August 27, 2013 0 Comments
Part-Time Culinary Career Options

What Are Some Part Time Culinary Jobs Available to Profession Cooks? One of the things we commonly hear when discussing a culinary career is how long and grueling the hours can be. Restaurant kitchens are notorious for being hot, full of fast-paced action, and dangerous—and often for shifts that last from eight to twelve hours […]

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Horseradish Cream Sauce Recipe

August 22, 2013 0 Comments
Horseradish Cream Sauce Recipe

Horseradish Cream Sauce = Perfect Companion for a Beef Tenderloin A simple meal for a large get-together is roasted beef tenderloin. Season a trimmed filet Mignon, toss it into the oven and in no time you have a meal for many. A good tenderloin is fantastic all by itself or maybe with a little extra […]

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Meal Planning – Where to Start

August 21, 2013 3 Comments
Meal Planning – Where to Start

Where to Start Your Meal Planning Before you begin, meal planning may seem like a daunting and over-complicated process. You might be wondering, “why waste time planning what I’m going to cook when I can just decide on the spot?” You may not even realize it, but at-home cooks waste a great deal of time […]

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Charcoal Chimney Starters

August 20, 2013 0 Comments
Charcoal Chimney Starters

Why Use Chimney Starters My recent article on lump vs. briquette charcoal got me thinking about my chimney starter, which is the best device to set your charcoal aflame for grilling or cooking. Typically, I’ll put my gas grill to more use on a regular basis, but my chimney starter is the only way to […]

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Grilled Shrimp with Watermelon Corn Salsa Recipe

August 19, 2013 0 Comments
Grilled Shrimp with Watermelon Corn Salsa Recipe

Tasty Grilled Shrimp with Watermelon, Basil, Corn Salsa Plus Fresh MozzarellaNothing says summer like grilled shrimp or as that Aussie Tourism Commission commercial back in the 1980’s called them, “shrimp on the barbie”. I adapted this recipe from an article I read in the New York Times featuring Joseph Lenn’s version which featured farm fresh […]

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