Variations on Cooking

I make this dish a lot in the early summer just as the different types of radishes start to hit the market. You can use the everyday red radishes but I like...

Here is my take on this classic dish, I use on the bone chicken, skin on, versus the deboned chicken cubes, I feel it give more flavor leaving the chicken on...

It surprising that when I go to the market I can not find cut chickens but there plenty of whole chickens, which I prefer to use and if you. have not noticed...

Ingredients 2 lbs of boneless and skinless chicken thighs, cut int quarters 1/2 cup of gin 1/2 cup of chili paste, I use a Korean style 1/2 cup of corn starc...

This recipe is a two-day process but the deep flavors are so worth it, now it is really spicy just a warning. This recipe you will need Harissa sauce, I did ...

Here is my take on this classic dish, I do have a few twists like pancetta and parsnips. Ingredients 4 of each - Chicken legs and thighs, bone-in and skin-on...

This recipe came about when I thought I had plenty of bread crumbs and I did not so I added Romano cheese to stretch out the bread crumbs. I forgot all abou...

Since we do have a lot of time on our hands, here is a recipe I have been working for a few years, it will be in my next book on chicken. It does have a lot...

So I have been playing with the recipe for some time, adjusting the ingredients to get just the right balance and I now like the flavor, it does not hit you ...

Here is another recipe from a few years ago, its right before we moved full time to Pa., It pretty simple and quick. I originally used boneless chicken brea...

Ingredients 3 to 5lbs. bone-in chicken thighs and legs, or wings 1 cup lite brown sugar 1 cup homemade chicken stock, unsalted ½ cup of water ½ bourbon of ch...

I was given this recipe from a Restaurant in Philly, the owner agreed to give it to me if I do not say where I received the recipe, which I thought was odd, ...

A few years back I was working on my first cookbook, when I had an agent, and the suggestion was to create a book around a single ingredient, like chicken. ...

Keeping with the Mediterranean theme, here is another recipe from my past Blog. It was a favorite and It was often in my monthly rotation. Ingredients 3 to ...

This is a riff on the Thai Chicken recipe I just posted. I was asked to make chicken wings for a party but I just did not want to do the traditional style o...

Here is another recipe from several years ago, this had involved into my soy-glazed chicken, which I posted last year. - Enjoy Ingredients Chicken 2 to 3lbs....

I had completely forgotten about this recipe, it’s a variation on my classic French soup, that usually takes days, but I figured out a quick version that tas...

I came across the notes for this recipe I created many, many years after having a version of this dish at a café in Montreal. I spiced it up a bit and I fel...

This is the first of a string of Pumpkin Recipes. I was inspired by all those "Pumpkin Spice" offerings you see at this time of year. Only this is not chem...

Here is a recipe that I had created and tested over the summer before the whole "Plant based Diet" we are currently on. I was going through my notes and noti...