I’ve made corned beef, sausages and pastrami but never did bacon until a couple of weeks ago. The results were fantastic! Once you make your own bacon you’ll never buy its lesser store-bought cousin again.
We celebrate the new year with two great New Year’s Eve spiced-up cocktails.
This year Dave DeWitt decided that Italian would be the theme for his Thanksgiving dinner. It turned out so well, he decided to share a few recipes.
Back in the day, putting someone on ice in Vegas involved a gunshot and a shovel. Now it means going to Minus5 Ice Bar for a cocktail.
The difference between a good brisket and a great brisket is in the cooking, not the grade of the meat. Chef Mike shares his secrets of smoking a great brisket.
Two areas of holiday cooking that are often overlooked are spicy turkey stuffing and what to do with that leftover turkey. Dave DeWitt shares his favorite post-Thanksgiving strategies.
The Romans had their traditions and later on, French charcutiers made galantines and terrines to entertain kings and other nobles. About 25 years ago, Chef Paul Prudhomme got credit for shining the public light on the modern take—turducken.