Grilled Wet Rub Chicken For added flavor and moisture… we smeared one of our “Building Blocks” whole slow roasted tomatoes over our…
It’s Really Okay to Eat Fat… SO… one of my favorite cooking students, Colleen, taught me that on cold winter nights the Irish would…
Autumn Chicken Pot Pie In this recipe… we roast a Wagshal’s Market “happy” chicken and then… for depth or flavor… we use…
Mise en Fridge Eggplant Parmesan Many of you asked for the recipe so here you are. Enjoy… Tory and Chris Ingredients for the…
Grilled Pesto Rubbed Chicken We made this recipe in our American Kitchen Cookware skillet. No fuss… no mess… our new partner American Kitchen Cookware has an…
Baby Arugula and Kale Pesto We use this pesto on just about anything… burgers, fish, steak, chicken, eggs, pasta, on crackers, as a…
Carrot and Baby Greens Risotto Are you tired of winter root vegetables and craving greens? Carrots, pea shoots, baby arugula and Red Russian…
Chicken Parm Marinara We buy our “happy” chicken from Wagshal’s Market in NW DC and our cheeses from Vace in NW…
Cauliflower Risotto For the Cauliflower… 1 large cauliflower crown, sliced, drizzled with EVOO, sprinkled with a generous pinch of red…
Broccoli Risotto A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor…
Spring Tart Crowd Pleaser… We use two of our building blocks* to finish this fresh and colorful starter, side or main. Search…
Poaching… An Art and a Science With springtime come food cravings and cooking techniques that leave winter behind. Eggs are plentiful and shout light…