Videos

This week on Chefs Without Restaurants we have Christine Flynn, the proprietor of The Good Earth Winery in Ontario, Canada, and executive chef and partner at iQ Food Co. She recently released her second cookbook, "A Generous Meal." We talk about her culinary background, including her early love of food…

This week on the Chefs Without Restaurants audio podcast I speak with Bobby Hicks, the man behind Retro Recipes Kitchen, the online video series where he cooks up the good, the bad, and the weird from vintage cookbooks. His videos can be found on TikTok, Instagram, and YouTube (@RetroRecipesKitchen). As…

This week on Chefs Without Restaurants I have chef Pailin Chongchitnant host of the YouTube channel @PailinsKitchen and author of the companion website Hot Thai Kitchen. She recently released her 2nd cookbook, Sabai: 100 Simple Thai Recipes for Any Day of the Week. This episode is a primer on Thai…

Pimento cheese is life. I've created a number of different versions, including one with smoked gouda cheese and hot hoagie spread, You can find that recipe here: https://perfectlittlebites.com/2015/06/28/smoked-gouda-cheese-spread/ This version incorporates kimchi into the mix. The recipe can be found in the video. About Chefs Without Restaurants Listen to the…

If you'd like to have a recipe to go off of, this recipe from Top Chef contestant Joe Flamm was the inspiration, and base recipe I used https://www.foodandwine.com/recipes/brown-sugar-cake-ricotta-and-blueberries About Chefs Without Restaurants Listen to the Chefs Without Restaurants audio podcast https://www.podpage.com/chefs-without-restaurants/ If you enjoy the show and would like to…

Scrapple, Egg & Cheese Hoagie in the style of a Philly Cheesesteak Scrapple is one of my very favotite foods, and I've created a number of recipes that use it as an ingredient. Let me know if you'd like more scrapple recipes. About Chefs Without Restaurants Listen to the Chefs…

I had a great time last night cooking in Bradley Beach, New Jersey with chef Matt Collins of Chef Collins Events. This was the first collaborative Chefs Without Restaurants dinner I’ve done since 2019. ⁣I brought some of my favorite ingredients up there including @Edwardsvaham country ham, Twin Bears Bakery…

I don't have a true recipe for this, but you chop Italian parsley, raw garlic, and lemon zest together. That's a gremolata. When you add olive oil, it becomes a persillade. Here I added Corto's spicy Calabrian chili olive oil and a pinch of garlic. This is great in brothy…

I love pickles. Whether you call these pickles or chow chow, I call them delicious. This pickling ratio works for many types of fruit and vegetables. The main thing you'll have to adjust is cooking time (if you're even cooking the item). Let me know what you think. Kohlrabi Chow…

Working as a personal chef can be both fun and challenging. I wanted to bring some humor here. While I don't make everything that a customer suggests, I've become more flexible and accommodating. About Chefs Without Restaurants Listen to the Chefs Without Restaurants audio podcast https://www.podpage.com/chefs-without-restaurants/ If you enjoy the…

If you want to up the Masienda masa that I use, here's my affiliate link. It's the absolute best masa out there https://bit.ly/3Sy9e6q The Chefs Without Restaurants podcast episode with Masienda founder Jorge Gaviria is out now. Listen to it here: https://www.podpage.com/chefs-without-restaurants/how-to-make-and-use-masa-with-masienda-founder-jorge-gaviria/ Listen to the Chefs Without Restaurants audio podcast…

If you want a quick, easy and delicious sauce, romesco should be your go-to. Because mine is a winging-it type recipe, here's an actual recipe from Serious Eats https://www.seriouseats.com/romesco-sauce-recipe The Serious Eats recipe isn't the same, but it's really great. In fact, I had Serious Eats culinary director Daniel Gritzer…

Working as a personal chef, I get to cook a different dinner every night, often in an impressive house or AirBnB rental. This dinner was at Zigbone Farm in Sabillasville, Maryland. I didn't get to photograph the entire dinner, but here's a muffuletta salad and lamb bolognese pasta Listen to…

I love beignets... Well, I love all types of fried dough. This week we celebrated Mardi Gras and Fat Tuesday by making beignets. If you want a good recipe, you can find one here on the King Arthur Flour website: https://www.kingarthurbaking.com/recipes/classic-beignets-recipe Have you ever made beignets? Listen to the Chefs…

You can call it chimichurri, salsa verde, or simply green sauce. This is a great one to make when you have an abundance of herbs. It goes great on fish, steak or even a salad. I like to mix it with sour cream and mayo as a homemade ranch dressing.…

I know that you've been taught to just brush off your mushrooms, but some of those guys are DIRTY, so wash your mushrooms. Second, you need to try this method if you haven't already. Besides butter, I like to cook my mushrooms in either bacon fat or avocado oil What…

You can find the recipe pinned in the comments. We recently got back from a trip to the UK, and I was inspired to make these. I like to use an electric skillet for better temperature control and for a larger surface area. Have you had these before? Listen to…

Part one of how to cook steak. My best tip is to dry brine it with salt, and leave it uncovered and elevated on a rack for at least 24 hours. What are your steak cooking tips? Listen to the Chefs Without Restaurants audio podcast https://www.podpage.com/chefs-without-restaurants/ If you enjoy the…

I love making ice cream. This one was going to be a banger. But the universe had other plans. Listen to the Chefs Without Restaurants audio podcast https://www.podpage.com/chefs-without-restaurants/ If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission…

The best pizza in Maryland.... is obviously subjective. It depends on a number of factors including style preference. I can say without a doubt that my favorite pizza is from Andrew at Pizza Llama in Frederick, Maryland. Besides being a pizza-maker, he was also the co-founder of the Chefs Without…

It’s not rocket science, but this is one of the ways I’m trying to reduce food waste at home. ⁣ ⁣ What are you doing? Would love to hear your tips. ⁣ ⁣ CHEFS WITHOUT RESTAURANTS GET TICKETS FOR THE CHEFS WITHOUT RESTAURANTS DINNER: Chef Chris Spear of Perfect Little…

The Chefs Without Restaurants Podcast On this week's "What is a Chef?" episode we have chef Russ Zito. Russ has been a culinary instructor at Johnson & Wales University for 26 years. I asked him what his definition of a chef was, and his response revolved around leadership, mentorship, and…