"Biker Jim" Pittenger has already shared how he makes the best biscuits for biscuits sandwiches. Now, it's time to make some sandwiches with those biscuits! First up is a fried chicken biscuit with a breakfast sausage (country) gravy. When you add about 1/2 cup of gravy to a biscuit, you don't need any other condiments!
Read MoreCaesar Salad (Gluten Free)
"Caesar salad dressing is just a fancy, flavorful mayonnaise." - Chef Harrison Porter
Read MoreBest Biscuits for Biscuit Sandwiches
Do you love biscuit sandwiches but hate when the biscuit crumbles apart as you eat it? Jim "Biker Jim" Pittenger shared this recipe for making the best biscuits for biscuit sandwiches. They are delicious and they don't fall apart while you are eating them. This is the foundational biscuit for a biscuit sandwich.
Read MoreHow to Make a Tuna Melt
Want to feel like a five year old again? Make this tuna melt sandwich, inspired by how Chef Chris Teigland’s mom would make them for his as a kid. It’s a little trashy, and very cheesy.
Read MoreChilled Tofu in Bang Bang Sauce
Hop Alley is a Michelin Bib Gourmand restaurant in Denver, Colorado. Chef Geoff Cox, who has worked in the kitchen at Hop Alley since it opened (and has been the executive chef for the last 8 years) was kind enough to share how to make one of the restaurant's most popular dishes – Chilled Tofu in Bang Bang Sauce.
Read MoreShrimp Toast with Gochujang Sweet and Sour Sauce
Learn how to make shrimp toast on milk bread. We’ll use a food processor to make a coarse shrimp paste and serve it with a gochujang sweet and sour sauce!
Read MoreChicken and Sausage Gumbo
Is it always gumbo season? This chicken and sausage gumbo is the same one Chef Patrick Ayres makes at his restaurant in Steamboat springs. And in a twist you probably never saw coming, the rice gets cooked in the oven.
Read MoreSuper Simple Dill Pickles
This is a simple, and very straightforward way to pickle cucumbers. You could apply this same pickling process to any other vegetables you have – whether it’s a farmers market haul or some onions that are about to go bad.
Read MoreHow to Make Varenyky (Pierogi) Dough
“I know a lot of people like to work with grams to make sure that it’s absolutely right. But I learned this from my grandma so I do things based on feel,” says James Beard Nominated Chef Bo Porytko. “This is my base recipe, and then I’ll add a little more flour or milk if I need to.”
Read MoreSeared Scallops, Béarnaise Sauce, Stone Fruit Salad
One day, while snacking in the kitchen, Chef Harrison Porter dipped a slice of peach into some béarnaise sauce. “Damn,” he said to himself. “That’s really good!”
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