PicOfTheWeek: Kale as a flower arrangement

PicOfTheWeek: Kale and vegetables as a "flower arrangement" at Burpee Gardens for Pam Anderson's Big Harvest Potluck. I'm still trying to process all the information. Until my brain settles down, I'll just enjoy these decorations ....more

Pressure Cooker Duck and White Bean Chili

My freezer is overflowing. I can’t help myself; when I see a deal on meat at the grocery store, I buy it. Enough is enough ....more

Five Fun Food Finds September 2014

Fall is my favorite time of year. I overheat easily; I love weather that’s just a little bit cool, crisp enough that I’d consider wearing a jacket.To celebrate the first day of autumn, here are five things I’m enjoying now…with a bonus food quote from my twitter feed: RT @FJsWorld: "My doctor told me I had to stop throwing intimate dinners for 4 unless there are 3 other people." - Orson Welles #FoodQuotes— Mike Vrobel (@DadCooksDinner) September 12, 2014 Five Fun Food Finds September 2014 1....more

PicOfTheWeek: Pressure Cooker Kidney Beans

PicOfTheWeek: A pressure cooker pot full of kidney beans. It's time for some chili! ...more

Sous Vide Strip Steaks with Maitre d’Hotel Butter

Did you make a roll of Maitre d’Hotel butter...more

Compound Butter with Parsley and Lemon (Maitre d’Hotel Butter)

Compound butter is a chef’s best friend, and is one of the secrets of French bistro cuisine. Maitre d’Hotel butter - with a little lemon zest and parsley mixed in - gives bistro food its distinctive character. Maitre d’Hotel butter is versatile ....more

PicOfTheWeek: Sous Vide Carrot Saute

Finishing Sous Vide carrots with a quick sauté. Still working on the recipe for this one.. ....more

Grilled Bread and Tomato Salad (Panzanella)

When the first tomatoes of summer arrive, I’m wriggling with excitement. I eat them straight - sliced and sprinkled with a little salt. Nothing else ....more

Mellow Hot-Cold Sous Vide Water Bath

Photo courtesy of Mellow I’m a geek. I admit it. I love technology and cooking ....more

PicOfTheWeek: Small Batch of Chicken Stock

When you work on a rotisserie chicken grilling book, you have a lot of leftover chicken. (Ask my kids - or, on second thought, don't ask them. You'll get an earful of whining about "not chicken agggaiiinnn.")So, to use up all the carcasses, we've been having a lot of soup ....more