A Guy Who Loves to Cook!

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...

Stuffed Mushrooms at a restaurant always sound like they’re going to be great, and then you order them. What’s the big deal with breadcru...

Fresh Ravioli are not at all difficult to prepare and your guests never need to know that! The combination of Spinach and Mushrooms and B...

Artichokes have been bestowed with a wrapping of elegance for far too long. Even Julia Child, in 1995, referred to the Artichoke as a...

Growing up on the south side of Chicago, “pizza” meant two things; either thin with a sweet sauce, fennel-y sausage and browned melte...

True Prawns have a few subtle variances that distinguish them from jumbo shrimp – different gills, more pincers and longer legs. But for ...

Mussels, like most shellfish, require virtually no additions other than some Extra Virgin Olive Oil and Garlic to make them ...