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Fall is my favourite season for food. The markets are full of fresh local flavours and after the heat of summer the crisp weather just makes me feel like cooking! Here are a few autumn tips
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I've been a professional chef for almost 20 years. I've cooked in restaurants, hotels, country clubs and country inns. I've cooked at sea, in the air and on trains. I've fed rock bands, spor
Excerpt from Michael Smith's cookbook Chef at Home: Cooking With and Without a Recipe.
One of the biggest mysteries in cooking seems to be the matching of flavours. Here are a few simple guidelines.
Every home has its own built-in laboratory–a mysterious place where complex chemical reactions and the ancient laws of physics are regularly harnessed. A room where one formula misstep can l
"How do I become a chef?" In my travels as a Chef at Large I hear this question more than any other. I’ve heard it from eight-year-olds busily whipping up a batch of pancakes. I've
Apple Butter Cookies
Dijon Baked Chicken with Rice and Broccoli
Pan Roasted Chicken Breasts with Speedy Pan Sauce
Ravioli with Squash and Mascarpone
Roasted Garlic Vegetable Tart
The Better Butter Chicken
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