Duck Fat Roasted Brussels Sprouts – P.H.A.T. with an “F”

With all the rich and decadent football party food I’ve been sharing lately, I’…

How to Butterfly, Stuff, Roll, and Tie a Pork Roast Like a Celebrity Butcher

Like almost all the videos I do, this tutorial for how to butterfly, stuff, rol…

Baked Eggplant Sandwiches – Get’em While They’re Room Temp!

I didn’t intend for this baked eggplant sandwich to turn into yet another Super…

Christmas Hamlets – To Eat or Not to Eat Will Not Be a Question

I had been fantasizing for weeks about doing a whole, home-cured ham for the ho…

Apparently Size Doesn’t Matter for Prime Rib "Method X"

This is what our 6-pounder looked like. Would a 20 pounder work as well? Spoile…

“BBQ” Broiled Red Snapper – This One’s For the Haters

There’s a fairly large population of folks who just don’t like fish. I’m not ta…

How to Flip Food in a Pan Like a Chef

I always feel a little guilty when I post one of these technique videos, which …

We Came, We Saw, We Concassed

As promised, here’s the tomato concasse video I mentioned during the Steak Pizz…