Last month, I wrote about my love for homemade Parmesan stock. While it is absolutely the “secret weapon for soup season” as I claimed, I want to demonstrate a different use for the stock which is ...
Soup season is in full swing, and in my and many other chef’s opinions, what makes a great soup is a great stock. While homemade chicken, vegetable, and beef stock are great, I want to introduce you ...
Risotto is not my first go-to dish in the summer. Steamy rich starches sound better on a frigid February night than a heat index July evening. However, arriving home after a late night working ...
As the summer season begins, so too does entertaining season. One of the more frequent questions I get from students is about appetizers. Everyone seems to be a “deer caught in headlights” about the ...
I've been on an eggplant kick recently for good reason. Eggplant is so versatile and delicious! I know… not everyone likes eggplant, but hear me out. One bite of this grilled version of Eggplant ...
Just recently in a class I was teaching at The Chopping Block, a question was asked about how to finish a risotto without parmesan. To which I responded, why wouldn’t you want to finish your risotto ...
