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
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
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
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
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
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
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
I haven’t always been quick to adopt new technology. What can I say? Maybe I’m just easy to please, or things aren’t really that empty or unfulfilling in my life that I need to run out get the next big thing. Whatever the case may be, there are many of tech trends that end up passing me by.Read More
A lot of people ask me about the gear I use in my kitchen sessions and cooking demos - and the most asked-about piece of equipment has to be my NuWave portable induction cooktopRead More
To the poor souls who left a set of perfectly good cast iron pans atop their dumpster, I thank you. They have given us years of service and continue to treat us well.Read More
They say that necessity is the mother of invention. Well, a few seasons ago, we needed to do something with cucumbers – bushels of Boothby’s Blonde cucumbers to be exact. Apparently, most folks at the farmers market were unfamiliar with yellow cucumbers and were too resistant to try them.Read More
Ginger root is a delicious aromatic addition to many a dish. However, it also tends to be one of those ingredients that you discover in the back of the vegetable drawer of your refrigerator and think to yourself, “Huh, forgot that was in there... Oh, my spare keys!”Read More