Slow Roasted Alabama-Style Pulled Pork Classic Recipe for sweet and spicy pulled pork. Volume recipe: Multiply by 15 to serve 225. 5-8 pound Pork Butt (bone in and fat cap on top)FOR THE BRINE4 Cups…
First Responders’ BBQ Banquet
Classic Knife Cuts (and How to Make Them)
Knowing how to do basic cuts can enhance your overall performance in the kitchen. It improves your prepping speed, as you don’t have to do too much thinking and envisioning before pushing your knife down.…
How to Make Professional Deviled Eggs: No Green Rings & Easy Peel
Food Safety First Because eggs and mayonnaise are high-protein, high-moisture TCS foods, they must stay out of the Danger Zone (41°F–135°F) to prevent Salmonella growth. Cooling: Immediately move eggs from boiling water to an ice…
Professional Eggs Benedict: Culinary Tips for the Perfect Brunch
This comprehensive guide teaches you how to master the art of traditional Eggs Benedict by providing step-by-step instructions for perfect poached eggs and a creamy Hollandaise sauce. Beyond the basics, the post explores the fascinating history of the dish and its origins at iconic New York landmarks like Delmonico’s and the Waldorf Astoria. To round out your brunch skills, Chef Bates shares eleven popular variations, including Eggs Royale, Florentine, and Chesapeake, to help you customize the recipe to your liking.
Rice: Steamed, Pilaf, and Risotto
Everything you need to know about making three SUPER classic rice dishes: steamed, pilaf, and risotto.
American Chinese – PF Chang’s Recipes
15 essential Chinese-American recipes, all inspired by the iconic PF Chang’s menu.
How to shape Tortellini in pictures
A pictorial review of exactly how to shape a classic tortellini
Rice Krispie Treats
Kellogg's Rice Krispies Cereal hit store shelves in 1928, and was a moderate success. The breakfast cereal's popularity with youngsters didn't come until a decade later, when Rice Krispies treats were created quite by accident.…
Your Guide to Cookie Greatness
The Basics A cookie is a sweet baked food made from flour and sugar that is usually small, flat, and round. Many pastry chefs mix the fat and sugar together to achieve a creamy texture.…
The Very Best Recipes from Pebbles
My first REAL restaurant job was at Pebbles under the remarkable Chef Tony Pace and owner and restaurateur Manny Garcia. Manuel Garcia (Manny) Restaurateur and Owner of Pebbles, Manny's on the 28th, Harvey's Bistro, and…