Truth be told, I'm quite fond of fond. But what it is? Properly pronounced, the word is fahn, which is French for "base." (Ask my wife and she will tell you that I butcher French pronunciations, but that's neither here nor there.) But that fond - that base - is that beautiful brown stuff you … Continue reading What is Fond?
I know what you might be thinking. For many, the thought of Chicken A La King conjures up the worst of that era of the 50s and 60s when everything came from a can. When people couldn't figure out what to do with leftover chicken, they smothered it in cream with canned mushrooms - or … Continue reading Chicken A La King
This dish is an Italian-American classic, but is also unique because it utilizes two flavor profiles that are commonly considered opposed to one another: Chicken and Marinara Sauce. We usually think of Classic Marinara Sauce as a sauce that accompanies read meat - beef, sausage, meatballs. In contrast, we usually think of chicken and seafood … Continue reading Chicken Parmesan
Some of you may be asking this question: Why should I learn to cook? It takes time. It takes money. It means I have to go to the grocery store. It takes practice. I have so little free time in my life - why should I spend time every day, or a few days a … Continue reading Five Reasons Why You Should Learn To Cook
This Italian classic is simple and delicious. It's easy enough for a busy weeknight and elegant enough for a special dinner for two. It is satisfying and filling, yet light on both the wallet and the stomach. Also, it's guaranteed to keep the vampires away for a millennia or so. What's not to love? Time: … Continue reading Linguine con le Vongole (Linguine with Clams)
Flambéing, or igniting alcohol in a hot pan, is both a primal and thrilling experience as well a spectacular thing to behold. While it isn't really a necessary step in most recipes, it does add a depth of flavor which can't otherwise be achieved. Most recipes that call for a flambé will taste just fine if the … Continue reading How to Flambé
This tangy, zesty, creamy dish comes together in a little less than an hour. It is simple enough to make on a weeknight (with a little hustle) and elegant enough for a dinner party. I've also included a recipe here for homemade Caesar Salad, because the flavor profiles of the classic Caesar are the perfect … Continue reading Chicken Dijonnaise with Brandy Mustard Cream Sauce (and Homemade Caesar Salad)