Here's an easy recipe for a creamy pumpkin cheesecake with a bit of brûlée crunch.Read More
Chef Mitchell Altholz from Highlawn Pavilion passed along his recipe below for brining and cooking a turkey. He chose this recipe because it's one simple thing the home cook can do to really improve the taste and quality of the central part of most Thanksgiving dinners.Read More
Before I graduated to pork products, bread and butter was my first true love. A simple, complimentary, truly harmonious pair - if only every relationship could be like bread and butter!
This soup is one of the dishes I made at the recent team Hot From the Kettle cooking demos at Williams Sonoma, and it was a big hit. It's hearty enough to served as meal, but in small amounts it also makes an excellent appetizer.
(Note: Team Hot From the Kettle will be back at the Willams Sonomo in Upper Monclair on Saturday, December 8th cooking up holiday treats!)