I have always cooked for my freezer. And that doesn’t mean that I buy extra groceries and freeze them. If I buy food for the freezer, i.e., meat or poultry, and freeze it, I will rarely thaw it and cook it.
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I remember the first time we served 1000 people in my restaurant. It was exhilarating but at the end of the night, we could barely speak. We wanted to give each other a “high five” but we couldn’t even raise our arms. We were physically and mentally spent.
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I have long cooked with booze. It makes everything taste better and adds layers of flavor to foods from sweet to savory.
From my repertoire, there are dishes that I make over and over again. One of them is a chunky applesauce that is spiked with Cognac and finished with a smidge of butter for richness.
Oded Brenner is a modern-day Willy Wonka. In the 1990s, he co-created an international chocolate empire, Max Brenner Chocolate, that includes a 7,000-square-foot emporium on Broadway in New York City.
Are you frustrated with your cocktail shaker? I know that I was.
If you’re not a professional bartender and you don’t know how to use a Boston shaker, chances are you have a Cobbler shaker with three parts and none of them work particularly well.
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Rodney Scott is from Hemingway, South Carolina, a town that has a population of less than 500 people and is about an hour from the hub of the Grand Strand, Myrtle Beach.
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If you are like me, you love Brussels sprouts. But not everyone does. They are a polarizing vegetable.
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Steak and Scotch are a classic combination.
When I found out that two of my favorite makers—one steak and one scotch whisky—were supporting the restaurant industry with delicious customer incentives, I knew it was time for me to go out for a steak and scotch dinner.
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Recently, I learned how to make a proper Tommy’s Margarita, and a variation on the classic—the Hibiscus Tommy’s. It was the best margarita that I have ever had.
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If you’ve gotten used to cooking at home more this year, then consider switching things up on pizza night and making it yourself on a sheet pan.
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February is the month of Valentine’s Day, and with it, all things chocolate. It is also the month after the biggest diet month of the year.
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It’s Pressure Cooker Season and if you are like me, that means that your Instant Pot, or Foodi or Chef iQ smart cooker is living on your kitchen counter. And, I've got a new reason for you to use it.
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Hosting a memorable food experience at home doesn’t mean that you must do all the work. These days it is easier than ever with foodservice companies and caterers delivering everything you need right to your door.
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To me and my friends and family, sausage balls win the (big bowl game) snack-off hands down!
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For me, avocado toast wasn’t a trend, or a dalliance. It is one of the staples in my routine.
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If a whole roast chicken is the ultimate comfort food, Beer-can Chicken is the ultimate roast chicken.
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Cauliflower is more than having a moment! It has not only left the uneaten crudité trays of its past, but it is a star ingredient being made into rice, pizza crusts, crackers and more.
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There is no need to stop drinking even if you are doing dry January—or if you are living a dry lifestyle.
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I’ve always been a fan of strong ginger ale and ginger beer. Growing up in North Carolina, I was lucky enough to be able to get Blenheim’s Ginger Ale locally.
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If you like fresh homemade whipped cream but don’t like taking the trouble to use and clean your electric mixer…I have a hack for you.
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