The first time I can remember making food for others was during my freshman year at The Ohio State University in beautiful Columbus, Ohio. I was living in Lincoln tower, and if you're familiar at all with the campus at OSU, you'll recognize the strangely-shaped towers that are overlooking the football stadium on the west side of the main campus - Lincoln and Morrill Towers.Read More
Do you have a picky eater in your house?
How picky? Are they really picky?
How about a kid that wouldn't even eat pizza?Read More
I want you to think back to your childhood: What was that one thing that you just could not stand to eat as a kid?
For me, the first thing that automatically comes to mind is pickled beets.Read More
Yes, friends, it is that most lovely time of year - farmers market season, when you can the kiddos in the wagon or minivan and expect to find everything from heirloom tomatoes to sweet corn to pumpkins straight from the field…
Dude, if you’re coming to the market in May looking for tomatoes and sweet corn, you’re in for a rude awakening! And pumpkins? Please.Read More
This is a topic that comes to us from one of my community members. His name is Jason. Jason's a husband and a dad, and he told me recently how much he appreciated some of the other knife skills content that I had been sharing. Shout out to Jason: thank you so much for being a part of my kitchen community, and thank you so much for this question!Read More
It’s amazing what cracking eggs and mixing batters can do for the life of a child.Read More
You don’t bring a knife to a gunfight, you don’t wear high heels to a marathon, and you don’t use a steak knife for prepping vegetables.Read More
Tradition is a word derived from originally from Latin to mean something that is handed down, given, or bestowed upon someone else. It is the sense that there are things with intrinsic worth and value that the next generation requires or deserves in order to survive, thrive, or enjoy their time on Earth.Read More
The trick to being able to slice quickly is to first know how to slice properly. It’s all about learning form and technique. You have to start slow and work your way up.
Technique is really the key here: if you start by practicing the proper technique, the speed will come naturally in time.Read More
The story of love between my wife, Leslie, and I starts with food. We met through a mutual friend at our church on the campus of The Ohio State University, and a few short weeks into our friendship, we both realized that we had found someone special.Read More
Last Thursday, I woke up with a new thought in my mind - a thought that struck me as odd and yet profoundly true, and if you’re someone who is struggling to find a way to prepare more home-cooked meals, I think you’ll find it to be incredibly insightful.Read More
This time of year is a time when we take a good, hard look at ourselves and say, “I gotta do something about this.” Unfortunately, many of us will also take a look at what we packed for lunch today and say, “I gotta do something about this.”Read More
Peas and carrots.
Rhythm and blues.
Kim and Kanye.
Some things just belong together.
I feel that way about yogurt and granola. They’re both pretty awesome on their own, but their powers combined are magic.Read More
If you haven’t been to the Covered Bridge Bluegrass Festival, you have no idea what you’re missing. Every year, people from all around the region gather by Pottersburg Bridge out in the middle of seemingly nowhere for a weekend of history, tradition, arts & crafts, music, food, and fun for the entire family.Read More
I recently performed my fifth and final cooking demonstration for the Union County Farmers Market 2018 season. The morning was cold and wet - perfect weather for a bowl of hot pumpkin bisque soup!Read More
There are those who love eggplant, and there are those who haven’t had it prepared the right way.
At least, that’s my philosophy. I feel that way about many divisive ingredients*, including beets, tofu, Brussels Sprouts, and kale. You may think you don’t like it, but there’s a good chance you might change your mind with the right recipe.Read More
It's the Fourth of July, and there's something so summertime, so American, about sitting down to a big rack of ribs that have been slowly braising or smoking for hours.
What if I told you I have a kitchen device that will allow you to cook delicious, falling-off-the-bone barbeque pork ribs in under an hour?!Read More
Here’s a recap of the dishes I prepared recently at the Uptown Westerville Saturday Farmers Market at Otterbein University.Read More