About the recipe This is by far one of the easiest breads to make. I started making focaccia at the beginning of COVID. Thankfully I have a lot of chef friends who kept my pantry stocked with flour and yeast. While I’ve made a similar one before, this was the first...
Coconut Harissa Meatballs (Beef/Pork/Veal) with Cauliflower Congee and Shiitake/Criminis Cooked in Bacon Fat with Spiceology Candied Bacon Sriracha Spice
This is one of my favorite salads right now. If interested, a version of this is currently one of my menu offerings. Radicchio, Gouda, Cashews and Herbs (Sorrel/Nasturtium/Parsely) with Sesame/Miso/Fenugreek Dressing and Furikake.
About the Chefs Without Restaurants Organization I've tried to keep my businesses somewhat separate, but for those who don't know, I have an organization, and now a podcast, called Chefs Without Restaurants. Wanting to build a community to help support other food...
Here’s a recipe for Chesapeake Dip. It’s like tartar sauce, but made for potato chips. Once you start eating it, you won’t be able to stop.
Pork Schnitzel with Mustard Cream, Spätzle and Cabbage & Apples
I wanted to answer some common questions about COVID-19, and how I’m handling it in my personal chef business.
Brown Sugar Cake, Cake Batter Ricotta, Blueberry/Strawberry/Mezcal Sauce, Edible Flowers and Chili Worm Salt
𝐁𝐫𝐨𝐰𝐧 𝐒𝐮𝐠𝐚𝐫 𝐂𝐚𝐤𝐞, 𝐂𝐚𝐤𝐞 𝐁𝐚𝐭𝐭𝐞𝐫 𝐑𝐢𝐜𝐨𝐭𝐭𝐚, 𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲/𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲/𝐌𝐞𝐳𝐜𝐚𝐥 𝐒𝐚𝐮𝐜𝐞, 𝐄𝐝𝐢𝐛𝐥𝐞 𝐅𝐥𝐨𝐰𝐞𝐫𝐬 & 𝐂𝐡𝐢𝐥𝐢 𝗪𝐨𝐫𝐦 𝐒𝐚𝐥𝐭
I share an innovative use for charcuterie over on the Taste website this week. Check out my excerpt from the article “Cured Meats Have Left the Sandwich”
Here’s a recipe for 100% whole wheat bread from Washington DC personal chef and caterer Chris Spear of Perfect Little Bites