When I was an undergraduate in Harrisonburg, VA there was a Vietnamese restaurant, Saigon Cafe, that I frequented. It was inexpensive...

Chili is one of those dishes that a lot of people make. There are so many different approaches to making chili, from vegetables, types...

Gumbo is a hearty, warming stew that can be made in numerous ways, and with numerous proteins. It's perfect on a cold day, or on a day...

There are a ton of ways to marinate chicken to prepare it for cooking. Normally I alter how I'm marinating/brining/rubbing it based upon...

Preserved lemons, in my opinion, are a staple you should have on hand in your kitchen. Like roasted garlic it adds complexity and depth...

There are a number of different ways to thicken and add mouthfeel to soups and sauces. One of the most basic ones is roux. Roux is a...

This is another one of those soups that I don't make too often, mainly because I don't keep lobster on my menus. I normally will plan it...

This is one of those soups that I honestly can't remember when I started making it. The components of this soup are ones that I...

This soup is a staple in almost any restaurant, especially if they serve baked potatoes regularly or as a special. It's a great way to...

This is another one of those soups that evolved from a dinner entree I have run in the past. Normally, when I've done this for an...

I always enjoy making soups that are a touch different. For this particular soup I wanted to use up my leftovers from Thanksgiving, but...

When I worked at Sixth Engine I was introduced to Golden Curry brand Japanese curry. It comes in differing heat scales but has a nice...

This is a soup from the area that I grew up in. The blue crabs from the Chesapeake are abundant during the late summer/fall and even...

I've made this soup a few times in a restaurant setting, though normally when I pair these flavors I make it as a main course. With...

This is one of those soups that I grew up eating. When we went out to eat we frequented the multitude of Chinese food restaurants in the...

Borscht is one of those soups that I have been making for years. It's a hearty winter soup, that uses root vegetables, and normally has...

This is one of those soups that I make almost every year when winter starts to come on. There are normally a couple of variations when I...

This soup is a variation of an entree dish we used to serve at 6th Engine. I bulked up the vegetables, and added a couple others, as...

This is a version of one of the first soups I ever made in the business. When I worked at Calhoun's while I was in undergraduate we had...

This is one of those amazing soups that I have yet to make this soup in a restaurant setting, but the few times I've had it it's been...