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Sometimes the preparation of a proper sandwich takes some work. Sometimes the effort put into that preparation pays off big. That’s the case with this recipe and this sandwich. It’ll take you a while to make, but what you’ll end up with will be fabulous. I suggest you double or triple up on this recipe to make a whole heck of a lot of sandwiches. That’ll save you time in the long run. If you’re a lover of eggplant parmesan and if you like huge sandwiches that’ll take a while to consume, this recipe is for you. You’ll love it. Tasty, huge, and juicy. You can’t get any better than that. And plus, when was the last time you’ve eaten a sandwich that was covered with homemade tomato sauce? It’s so good. Click through to see the recipe and lots of pictures. Continue reading…

If there’s one recipe that really resonates with me, it’s this one. I’m not sure why. Perhaps it’s because I discovered it early on in my cooking career or perhaps it’s because it’s simply perfect. I don’t know. What I do know is that I love this recipe. And I also love the pictures I took along the way – as I was writing the post. I stepped up my game with this one and everything turned out perfectly. But enough of that. If you’re looking for an easy, yet perfect, recipe for making some excellent homemade tomato sauce, look no further. I’ve been using this recipe since I wrote this post and have deviated from it rarely, if at all. It’s got it all, from the sweetness to the herbs to the tang of the onion and garlic. I can’t imagine anyone having a negative thought about this excellent pasta sauce recipe. Give it a try. Continue reading…

Every time I read through this recipe, I’m astounded at what’s possible in the kitchen with just a few simple ingredients. In this post, you’ll find a recipe for the freshest garlic and basil eggplant parmesan you’ll ever taste. Almost the entire thing is made from scratch. As the many photos will show you, you don’t need talent to put this dish together – all you’ll need is a bit of time. We’ve all seen eggplant parm, but not everyone has seen completely homemade eggplant parm like what’s described in this post. If you’re a lover of Italian food, go ahead and click through. You’ll also want to share and bookmark this recipe to show off to all your friends and to save for later. I can attest to the fact that this dish is absolutely delicious and worth every ounce of effort you’ll put into it. Enjoy! Continue reading…

Potatoes are pretty big around the world and people have found many creative methods for preparing them. Personally, I love mashed potatoes with lots of butter – along with many other types, like French fries and baked potato. Before I found this recipe, I had no idea what a hasselback potato was. It wasn’t until I looked into it that I discovered its wonder. I need you to click through into this recipe for a glimpse of just how great this dish is. If you’re looking for a special Superbowl dish that’ll get tons of attention, you’ll probably hit a home run with this one. It’s filling, has lots of flavor, and is a crowd favorite. Continue reading…

To many people, scrambled eggs are serious business. I never knew this until I began preparing them in earnest and writing about them online (I received lots of comments). Throughout my entire childhood and young adult life, I’ve been simply scrambling up some eggs to simply heat in a pan on a stovetop. If I felt like embellishing, I’d add some butter and some herbs. I had no idea that the actual preparation of the eggs mattered so much. According to Gordon Ramsay, it does. It’s a huge deal and I have to agree. He thinks it’s such a big deal that he asks every chef who applies for a job at one of his restaurants to make him a dish of them. If the chef can get the job done properly, he’s got a chance at the job. If not, not so much. Take a look at the following page to learn how to make scrambled eggs the right way. And yes, there’s a right way and a wrong way. It’s all very interesting. Continue reading…

If you’ve been a good boy or girl all year long, you’ve got the green light from me to make this incredibly tasting dish. If you’ve been naughty with your eating though, you better stay away. This is NOT health food. It’s got tons of cheese in it and practically every single ingredient is bad for you. That said, it’s simply awesome. But don’t say I didn’t warn you. You may want to reserve this for special occasions, such as birthday parties, the big game, or some sort of cookout. Pretty much any time you’re looking for some compliments on your cooking. If you click through to read the ingredient list, you’ll see that the recipe calls for a few different types of cheeses. It also calls for mayo, some veggies, sour cream, herbs and spices, and some more cheese. After you pick your jaw up off the ground from reading about all that cheese, take a look the pictures and tell me you don’t want to take a big bite out of this wonderfully cheesy bread barge. I couldn’t resist and you probably won’t be able to either. Check it out. Continue reading…

I’ve eaten quite a few salmon dishes in my day and I’m happy to report that I can’t remember ever confronting a bad one. Yes, I’ve eaten dry salmon that I’ve overcooked myself, but I wouldn’t classify dishes like that as “real” lunches or dinners. Those were things I just threw together. As far as legitimate dishes go, I’ve been very happy with salmon. That is, until I tried this one. This dish made me ecstatic. There’s a special combination of flavor and texture going on in this dish that simply can’t be ignored. First, the salmon is cooked to perfection by using a technique called “shallow poaching.” The technique cooks the salmon perfectly so it simply can’t be more tender. Second, the vinaigrette is out of this world. It’s a combination of shallots, parsley, tarragon, honey, and a few other ingredients that work together very well. After preparing and tasting this dish, I suggested a friend use the recipe for his anniversary dinner. He hit it out of the park. Click through to take a look. Continue reading…

Before I began learning how to cook in earnest, I hadn’t realized how passionate people were about their scrambled egg preparation. It wasn’t until I posted a recipe on social media that I encountered the public’s thoughts on the issue. To keep things simple, basically, no one can agree on the proper method for cooking scrambled eggs. Everyone has a “better” way. From my own experience, I can tell you that Gordon Ramsay’s method is the best I’ve come across. The eggs come out velvety smooth and taste like none other I’ve prepared. Back when I was a kid, I’d mix some eggs up with milk and pop them in the microwave for a minute or so. Obviously, Gordon has a better way. If you take a look at this recipe, I’m fairly certain you’ll see that he’s playing an elevated game. Hands down, these are the best eggs I’ve ever tasted. Continue reading…

This isn’t a complex dish to prepare at all, but the flavors are definitely there (as if it were complex). I’d say this one is best taken advantage of as a side – it tastes great and because of the homogenous nature of the mushrooms, it wouldn’t serve well as the primary entrée. But as a side, you can’t go wrong. Just be sure that everything else you make matches in flavor somewhat. Before cooking these mushrooms up, I’ve never actually eaten so many at the same time. It took some getting used to, but the meaty texture along with how filling they were impressed me. I’d put this dish together again – hands down. I’d even serve it to guests. I’m a fan. Continue reading…

This is one of those recipes I’m always happy to dive into. What’s involved isn’t too difficult to wrap my hands around and when the food is all said and done, it just hits the spot. I’ve been eating and enjoying salmon for a good number of years; just recently getting into the crispy skin side of things. This recipe takes advantage of both. In this dish, the potatoes are divine. They’re rich and tasty and the crabmeat and scallions only help the other ingredients along. This truly is a wonderful dish. Gordon Ramsay knocked it out of the park when he invented it. If you’ve got a date night or something special you’d like to prepare an impressive meal for, this is the one. Give it a try. I’m sure you won’t be disappointed. Continue reading…