• St. Louis Ribs, 72 Hours Later

    From the moment I took the job opening up this steakhouse, I knew I was going to purchase an immersion circulator. While I never took any interest in molecular gastronomy, sous vide cooking was something that I valued as a cooking method. Sous Vide applications use actual foodstuffs, not that the ingredients in molecular gastronomy …

  • Soupe à l’oignon Gratinée…

    …just a fancy way to say French Onion Soup. Anybody who knows me knows I don’t put a great deal of stock in culinary schools. I’ve earned the right to think that way. I graduated from arguably one of the finest in the world. I’ve also had students from my alma mater and dozens of …

  • Lady Apples, I Hope

    There are some things you never outgrow, loves that are with you from childhood. Anything from Star Wars action figures to a warm ocean breeze. One of my life long loves has been apples. I grew up in Chester County, about 30 miles west of Philadelphia, the mushroom capital of Pennsylvania. As well as being …

  • Scallops with Cauliflower Puree

    Lately, I always feel guilty when someone asks me about my site. I’ve been unable to post recently due to a various set of circumstances and I feel if they get on the site, they’ll be staring at the same article for a month. But fear no more, I am here with a new recipe …