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This is the perfect pot roast pan, with a generous surface area for searing large pieces of meat and great heat retention for braising. Here minced onions and a touch of flour give the sauce body … read more

If you missed our class back on the 23rd, have no fear! we are breaking down the details of charcuterie, from history to techniques, right here! Keep an eye on our Facebook for upcoming cooking class … read more

As you can see, I decided to take a break from featuring ingredients to talk about something that is just as important as seasonings when cooking: knowing your cuts of meat.Specifically, I am fo … read more

To cook this steak, we used a technique called blackening. This is a method of cooking meat where the steak is seared in a cast iron skillet at a very high temperature, so it can form a charred crust … read more

Tomorrow is Christmas Eve and for me, that means that Christmas dinner prep starts tonight! I always try to do something fun and new and special for Christmas dinner- a true once a year feast and th … read more