Recipes
People are often intimidated by the prospect of cooking real food from scratch. But cooking is neither arcane nor magical - it's an approachable art, and one that is often quite forgiving. It can also be a less involved process than many imagine. My brother and I joke that Rachel Ray has nothing on us: he's been known to make pasta from scratch, saute a chicken breast, and top it off with a homemade sauce in 30 minutes, and I regularly make Belgian waffles, fresh whipped cream, and fruit compote - again, entirely from scratch - well within that time frame. If you're not sure where to start or are looking to expand your repertoire, the Technique section will offer some useful tips. Try the recipes, don't be afraid to experiment, and share your results. And above all, remember to have fun!
Techniques & Ideas
Baking
Cooking
- 9 Uses for Truffle Salt
- How to Cook a Steak in a Pan
- How to Peel a Head of Garlic in Less Than 10 Seconds
Presentation
Meals & Courses
Appetizers, Soups, Salads, & Sides
- Bacon Crab Cakes
- Cream Soup Base
- Shrimp, Avocado, and Strawberry Salad
- Spaghetti Squash Cacio e Pepe
Breads
Breakfast
Dessert
Drinks & Cocktails
Mains & Entrees
- Bacon Crab Cakes
- Spaghetti Squash Cacio e Pepe
- Truffled Char Siu Pork Chops
- Roast Chicken Legs with Grapes
Ingredients
Meats
Poultry
Chocolate
Fruits & Vegetables
Rice & Pasta
Seafood
Lifestyle
Quick & Easy
- Bacon Crab Cakes
- Cream Soup Base
- Shrimp, Avocado, and Strawberry Salad
- Spaghetti Squash Cacio e Pepe
- Strawberry Banana Smoothies
- Truffled Char Siu Pork Chops