Pickling, particularly quick pickling, is a great way to preserve abundant seasonal bounty in a…
Chef Dr. MikeNovember 16, 2021
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One of the great things about utilizing a stir-fry technique is that the composition can…
Chef Dr. MikeNovember 2, 2021
Boccoli Ripassati con Gorgonzola e Pomodori This is a very simple example of the many…
Chef Dr. MikeJuly 8, 2021
This is a wonderfully simple and delicious broccoli sauce. It makes a fantastic topping for…
Chef Dr. MikeJuly 6, 2021
Naples is (arguably) the home of the original pizza. What there can be no argument…
Chef Dr. MikeJuly 3, 2021
This is the basic recipe I use for my Neapolitan pizzas. Like any dough recipe,…
Chef Dr. MikeJuly 3, 2021
Mandarin Miso marinated Duck Breast with Bok Choy 'Ramen' One of the fundamental philosophies in…
Chef Dr. MikeJune 15, 2021
This time of year invariably brings questions about grilling and barbequing. Which is why…
Chef Dr. MikeJune 5, 2021
Several weeks ago there was a blog post (3° of separation) about how to stretch…
Chef Dr. MikeJune 2, 2021
Why you can have your steak, and eat it too! Is it economically feasible? Simply…
Chef Dr. MikeMay 24, 2021
Why you can have your steak, and eat it too! For that reason, the remainder…
Chef Dr. MikeMay 24, 2021
Herbes de Provence Herbes de Provence is an all-purpose seasoning that originated in the Provence…
Chef Dr. MikeApril 2, 2021
3 Degrees of Separation In the March 2020 Practical Culinary Medicine Webinar, we talked…
Chef Dr. MikeApril 2, 2021
Ratatouille Ratatouille is a classic vegetable dish from the Provence region of France. It highlights…
Chef Dr. MikeMarch 19, 2021
Spiced Moroccan Bread This is a spiced version of a basic Moroccan bread often served…
Chef Dr. MikeFebruary 27, 2021
Couscous with Peas Although many people think of couscous as a type of grain, it…
Chef Dr. MikeFebruary 27, 2021
Fondo Bruno (Meat stock) Fondo Bruno translates from Italian as “brown stock.” This particular version…
Chef Dr. MikeFebruary 26, 2021
