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Crab Legs Poached in Clarified Butter
When I say poached please keep in mind that the clarified butter in this poached crab leg recipe needs to be barely hot. You should be able to stick your funger in it comfortably.
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Cabernet Braised Short Ribs with Swiss Chard and Orecchiette
This dish is a great way to entertain, as most of the preparation can be done in advance, filling your home with a welcoming aroma of slowly simmering, savory ingredients. So open up a bottle of good...
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Cabernet Braised Short Ribs with Swiss Chard and Orecchiette for Dummies?
You can't screw up braised short ribs. You just can't. I'd even go as far as saying braising is for dummies– extremely smart dummies. Because it's the best cooking technique that requires no technique....
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Soufflè Topped Onion Soup
This French onion soup with Gruyère cheese soufflé topping comes from CIA Greystone. It was put on the menu by former Executive Chef James Corwell and has become the signature dish at the restaurant...
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French Onion Soup is American Comfort Food, Oh Là Là
French Onion Soup may have the word French in the title, but I'd argue it's American comfort food all the way. Same with French fries, right? Because putting the word French into the title doesn't fool...
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Jerusalem Artichoke Soup with Garlic and Bacon
Jerusalem artichokes or sunchokes aren't really artichokes, they're a root. Combined with onion, fennel, leeks, and potatoes they make a hearty soup flavored with bacon and garlic.
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Market Matters- Jerusalem Artichoke Soup
I made a terrific Jerusalem Artichoke Soup with Garlic and Bacon today. Typically this tuber is at the peek of season between October and March. But this is California and we are blessed with seasonal...
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