How to Make Your Own Prepared Horseradish – Feeling Hot, Hot, Hot

Every time I use horseradish in a recipe, I get e-mails from people asking me how they can make it at home. They mention they can get the...

Poached Pears “Belle Helene” - Why Escoffier Really Created This Dish

They say Auguste Escoffier created this dish in honor of the opera, La Belle Helen, but we chefs know the real reason. How else are you ...

Pan-Roasted Chicken Breasts – Less Time, More Skin = Better Breasts

Cooking up a few chicken breasts should be a fast, easy, and delicious experience, but for many people it’s actually a slow, hard, and di...

Clotted Cream...The Name's Cream - Cream preparation

If you invented a cream preparation so incredibly delicious that you couldn’t bear the thought of anyone besides you, and the other dai...

“One-Step” Chicken Noodle Soup – For When You’re Sick of Following Recipes

Or, just plain sick. Yes, I’m a little under the weather, but as they say, the show must go on, and that “show” ended up being me just throw...

Norwegian Butter Sauce – Better Know as Sandefjordsmør

My Norwegian pronunciations aren’t any better than my French ones, but as challenging as saying, “Sandefjordsmør,” may be, this amazingly si...

Salt-Crusted Beef Tenderloin – No Lomo

I received a food wish for lomo al trapo a while back, which I learned is a Col o mbian method for cooking beef tenderloin. The meat is enc...