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Miso Red Curry Soup

I can eat soup 365 days a year, but somehow it tastes better when the temperature is below freezing. You should always have a piping how bowl of soup while you watch snow fall outside.

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Mexican Tortilla Soup: Your New Go-To Soup This Winter

After feasting on Thanksgiving leftovers all weekend, my palate was in need of some new and exciting flavors. I was also looking for a creative way to use up the turkey stock we made with our turkey ...

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Thai Chicken Noodle Soup

One of the questions I get asked often is why do I bother to cook for myself since I live alone. “Isn’t it too much trouble?” Well, luckily I love to cook, but now that I am not cooking for a family, ...

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What Happens when you Instant Pot a Whole Chicken?

I must admit, I was pretty averse to getting an Instant Pot. For me, it’s a pretty pricey investment for a fancy pressure cooker. I finally caved on a Black Friday deal on the larger 8-quart version. ...

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Avgolemono Warms the Soul

Everyone has heard of chicken noodle soup and if you haven’t, go whip up a batch or grab a can of Campbell's, it's known as an American classic for a reason. Chicken noodle soup found its way to ...

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Chicken Soup is Always the Answer

I recently realized that I ask myself a laundry list of recurring questions every day:

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What Do Chefs Eat When They Don't Feel Well?

My fascination around what people eat when they are under the weather started when a beloved former employee of ours mentioned that she would make her husband a soft-boiled egg when he was ill. I ...

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Sopa Azteca: The Ultimate "Company Soup"

Growing up in Chicagoland in the 70s and 80s, I don’t remember eating much ethnic food. We were a meat and potatoes kind of family. And is with most families with three children with three different ...

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Soup-er Easy Avgolemono

With the arrival of fall comes changing leaves, light jackets, pumpkins, and soup! Growing up, fall meant “Cream of Chicken Sundays.” Every Sunday, my family and I would go to our favorite Greek ...

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Classic Chicken Stock: Your Go-To Kitchen Liquid

I remember how my view of cooking completely changed when I learned what a stock was and how to make and use them. At Kendall College, I was taught a simple yet critical component to cooking that ...

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Crawfish 101: How to Boil, Peel, and Enjoy This Southern Delicacy

  It's the season of the crawfish boil, where flavors are bold, hands get messy, and the...Read more

Spring Into these New Techniques

  Spring has finally sprung here in the Midwest, and I don’t know about you, but I’m ready to...Read more

Fluffy, Flavorful & Dairy-Free: Pancakes That Break the Rules

  There’s a long-standing myth in the brunch world that dairy-free pancakes are, well... sad....Read more

Bite Off More Than You Can Chew

  I want to share a project my wife and I worked on together a few years ago. I felt inspired...Read more

Tasting the Trend: Can Hearts of Palm Noodles Replace Pasta?

If you're anything like me, pasta has always been a go-to comfort food, it's easy, satisfying,...Read more

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