There are a number of different ways to caramelize onions but I prefer to do the slow and low method. I don't add any fat, and just use...

This is a variation on a dish my roomate used to cook frequently. It's a simple white bean chicken chili with the addition of cilantro,...

This is a very hearty rich flavored soup. The bacon, potatoes, corn, and marinated chicken blend into a beautifully balanced soup. If...

The first time I made this recipe I was attempting to mimic the Hidden Valley ranch seasoning pack that you can find in the stores. ...

I won't normally be posting desserts on this blog, unless people ask me too. But with 4th of July, peaches being so much better this...

I love the idea of dumpling soups, but instead of making them just for a soup, I wanted to create other meals at the same time. My...

This is a soup that isn't well known outside of Buffalo, NY. One of the bartenders I worked with at the Avenue was from Buffalo and...

I made this recipe up when I was working at Front Page Dupont. There had been a mis-order that wasn't caught until a couple of days late...

I love the sweet, tangy, spicy flavor of a good bulgogi dish. When I thought about the components I realized I could take them and turn...

Stocks are a very important aspect in soup making, and kitchen work in general. If you have the storage capacity, the available time,...

I started making this soup in Seattle at Chez Shea as one of our tasting menu variations. It's a nice vegetable soup that is a quick and...

When I helped open the Avenue my initial goal was to bring Quebecois and Acadian food to the table. Over time the initial menu changed, but I retained a couple of concepts that were the underlying flavors that I was looking for. One of the main ideas was Avenue Spice. This blend is my take on Montreal Steak Seasoning, just with a couple of twists. I looked up a number of recipes for inspiration and make around seven different blends in small batches. I was going for some

This is a classic soup that can be made a variety of ways. One of the main things you need to make it an authentic version, is to use...

This is a soup that I started making primarily based upon product on hand. I wanted to make a nice vegetable soup, but wanted a slightly...

This is one of those extremely versatile items that you can make in batch, then store in the oil for a very long time in your...

I started making this soup, minus the pickled onions, when I was working at Chez Shea in Seattle.  We offered a coursed chef's meal and...

This is one of those soups that can change every time you make it. The meatballs, the pasta, and the vegetables can vary based on what...

The purpose of rendering bacon is to ensure that you are using as much of the product as possible, while keeping the texture of the bacon...

I have been making differing variations of these for years. The combination of sweet, salty, spicy can be used in numerous recipes. ...

When I first started making this soup, I started with a simple broccoli and cheddar. The more often I did it, the more it changed. I...