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 Prevention, 76 million people a year get sick from unsafe foods. So how can you keep your family safe in the kitc...

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 members and friends that are eating plant based these days which can be daunting for even the most experienced cook. H...

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 until I read my original notes! How does that happen?  Anyway, needless to say, I have been on a crawfish journey...

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, something always on my bucket list. Making my way though Sedona, Phoenix and Tucson, I delighted in the local fare,...

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 taste. The secret is to have a large platter or pan and fill every inch of space with something delectable. Here a...

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. Back in the days when we had the restaurant, we practiced recipe free cooking daily. We would come in and do a...

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 secrets to making the perfect spring roll. 

- Use fresh vegetables and fresh cilantro.

- Be creative with the fil...

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 time and they learned a few new appetizer dishes that they can take to their next holiday soiree with confidence...

 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 Apple pie is here. A simple, yet fancy tasting sauce that works on just about anything that needs a little sweet...