A Guy Who Loves to Cook!

“He can never leave well enough alone.” I heard this pretty much constantly throughout my childhood. (They were talking about me!) I...

This is our favorite “at home” burger. Actually it’s our favorite burger period! What makes it “Ultimate” and “Stacked”? The outstandi...

Way back before the turn of the century while living in San Francisco, one of our favorite restaurants was Caffe Sport , whose specialt...

Whether you prepare Consommé, Bisque, Chowder or just Soup, you’re making something that just about everyone loves. 
Some soups, espec...

Here’s a dish that is so easy to prepare you’ll feel guilty when your dinner companion raves about it. The flavor combination of tarrago...

Served as an appetizer, fish course, main course or mounded on a buffet, ice cold shrimp with a spicy seafood cocktail sauce is loved by e...

Sweet is a nice word. It makes you think of nice things. Sour is not as nice a word. It makes you want to clench your jaw and pucker. An...

Maque Choux, pronounced “mock shoe”, is traditionally thought to have come to us through the courtesy of the original French Acadians who...

Sometimes, when developing a recipe, I’ll begin with the idea of what I would like the dish to become. In this case I knew I wanted the ...

When I was growing up, chicken and other pot pies were not a homemade meal. Instead they came from companies like Swanson® and Banquet® ...

Boneless, skinless chicken is convenient, healthy, fast cooking and adaptable to a wide variety of uses. The problem is that much of th...

  There is a little place tucked away in Homosassa, Florida named The Freezer Tiki Bar . This recipe was inspired by their most popula...

Soup can be made two ways. You can throw everything in a kettle and let it simmer for hours with very little supervision or you can fines...

Meatloaves are simple to make, quick to assemble, unpretentious to serve and everyone loves them! The simplicity comes from the choice of...

Chicken simply seasoned, lightly floured and sautéed until crisp? Heaven! Anything with mushrooms, seriously, I love that! I grew up wat...

This is a perfect casual main course to serve friends on a cold winter night. The aromas coming from your kitchen will have your guests an...

The pork chops we ate when I was growing up were prepared one of two ways; either fried or baked. When fried they were served with pan gr...

Just down 63rd street from Midway Airport in Chicago, the French Kitchen (now just a memory) served a dish called Sole en Sack. It doesn’...

Mexican influenced cuisine was never part of our family fare when I was growing up in suburban Chicago. The first time we experienced a...

One of the best things about cooking barbeque is being outdoors. However, when the temperature outside is colder than the beer I don’t do ...