Hummus has long been one of my go-to recipes for a household staple. When we had the restaurant, we made it weekly as it was a key ingredient in our turkey h...

I was interviewed by a college radio station recently about cooking during shelter in place. I sort of live shelter in place sometimes on a remote part of La...

Dear Chef Coco, Can you share a good idea for a special food gift? I am Italian and I want to make something special this year for my holiday party sweet tra...

Dear Chef Coco, I remember on my last trip to the Big Easy we had a delicious brunch in the French Quarter. I would like to use that as a theme for my holida...

Dear Chef Coco, I find with all the festivities during the holiday season, I find it hard to stay on the healthy eating zone. Any tips for a single guy who w...

Here is the link for the video segment for the Mediterranean roasted olives I prepared on Fox 21 news recently. I love cooking on TV. I have done it for year...

Dear Chef Coco, I want to hold a good old fashioned Afternoon tea this holiday season for my girl pals. Can you give me some tips and tricks to make it a sma...

So here is my annual public service announcement for keeping food safe while prepping, cooking and serving. According to the Center for Disease Control and P...

This time of the year I get lots of questions from my students in my classes about cooking plant based options for the holidays. There are more family member...

I have been working on a crawfish bread recipe for so long, I forgot what my end result was to be and ventured out into crawfish pie territory for a while un...

This month's focus is inspired by recent trip to the beautiful Southwest. It started on the train from Chicago to Flagstaff to glimpse the Grand Canyon, some...

Grazing Tables are a big thing on the foodie social media sites these days. Mostly cheeses, fruits, meats and vegetables, they should look as good as they ta...

I have been thinking a lot lately about cooking without recipes. For my daily home cooking, I still use all those techniques and methods I learned as a chef....

I learned how to make these in Thailand a few years ago when I was there on a culinary journey. Chef Nee took me in the back of her restaurant and shared her...

I recently had the honor of teaching a private class to 12 wonderful students that were creative and meticulous in their approach to cooking. We had a great ...

I was first introduced to this sauce in Australia years ago when it adorned the famous Sticky Date Pudding that was as popular on restaurant menus there as A...

You would think after over 30 years logged behind a stove I would automatically know the recipes I teach by heart. Because my reportorial menu changes with t...

Bananas are one of my favorite foods. Packed with vitamins and potassium, they are nature's miracle. My favorite banana dessert is hands down Torched Bananas...

Great Class recently at the Blue Heron in Duluth. Just in time for Mardi Gras, we learned about New Orleans Brunch, and how to make some delicious, simple di...

It was a good day to make soup. In fact, any day is a good day to make soup. Every month or so I clean out my freezer. I pull everything out, take a good loo...