Recent Posts
Top Chef Texas: Episode 2 LiveBlog
I'll be Live Blogging Top Chef Texas, episode 2 tonight at 10pm Eastern time. First time trying to Live Blog, so there may be technical difficulties. … [ More...]
Epcot Food and Wine Festival, 2011
Christey and I live an hour from Walt Disney World in Orlando. When fall hits, one of the biggest draws for locals and tourists alike is the Epcot … [ More...]
The Basics: Mayo and Aioli
One of the most magical techniques in cooking is the emulsion. An emulsion is the creation of a semi-stable … [ More...]
Lamb Sliders with Tzatziki
Sliders are such a fun meal to cook. They're currently a gourmet food truck catch-all, and for good reason. Modern sliders pack a wide range of … [ More...]
Basic Techniques
The Basics: Chicken Stock
Of all the many subsets and categories of cuisine, my favorite is sauces. Sauces are paired with almost any food these days, from the ketchup with your McDonalds fries, to the gravies with biscuits or Thanksgiving turkey, to the au jus with your French dip. They may be as simple as melted butter, or as… Read More
The Basics: Demi-Glace
(Don’t forget to check out our giveaway at the bottom of our Christmas Dinner post!) Sauces are my favorite part of cooking, from ketchup to béarnaise. Since I love (and aspire to) French techniques, a good chunk of the sauces out there are based on some form of stock — vegetable stock, chicken, fish, beef,… Read More
The Basics: Mayo and Aioli
One of the most magical techniques in cooking is the emulsion. An emulsion is the creation of a semi-stable suspension between oil and water which may be fairly loose, like a vinaigrette, or a thicker consistency, like Bearnaise. The mayonnaise may be the thickest in the group, and one of the trickiest to… Read More
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