Fabricating a Spatchcock Chicken

It’s a well-known fact in the culinary world that things which are cut evenly cook evenly. A chicken in its natural form presents a problem; it’s shaped like a ball with pieces hanging off... Read More

Game Day Gourmet for Super Bowl XLVII

Want to make great food for the Seahawks-Broncos Super Bowl matchup? I’ll show you how to make Spicy Hot Chicken Wings with my own brand of hot sauce, Hearty Chili con Carne, Fresh Vegetable Sal... Read More

How To Carve a Whole Turkey. Properly.

Israel’s consumes more turkey per capita than any other country in the world [Ed. except the United States], owing in part to the fact that we raise the wrong cattle here. So turkey is the ... Read More

Combined Cooking Method: En Papillote

Many times I’ll refer to a recipe or procedure as ‘simple’, and for me, well, maybe they are. But this method of cooking is not only simple, it’s fast, healthy and fairly cuisi... Read More

Boning a Duck

In Julie and Julia, our protagonist who has spent the year tackling the recipes in Julia Child’s seminal work Mastering the Art of French Cooking is faced with the daunting task of boning a duck... Read More

Grill Marks

Do you remember when you were sitting in geometry class, hopelessly lost as the teacher was talking about angles and degrees? Well, here it comes out of your past to haunt you. Never thought you’... Read More

Frenching A Rack of Lamb

There are few dishes that are more truly festive than a roasted rack of lamb. Visually, it’s stunning, and frenching a rack of lamb isn’t particularly complex, but it does take time and pa... Read More