Chef Tom walks us through the process of making a modern aioli. This Grilled Lemon Dill Aioli is a hybrid of the classic aioli and mayonnaise, and with the kiss of char from the Napoleon Grills Prestige P500, it’s a perfect condiment for everything from seafood to burgers to grilled veggies and more!
Chef Britt shows us her tips & techniques on making ramen noodles using the extrusion method on the Ankarsrum Mixer, then dresses them up with Kim’s Gourmet Spicy Peanut sauce, Chile Crunch, and Everything Seasoning for a super simple quick meal.
Putting together a grand-looking charcuterie board doesn’t have to take a lot of work. Chef Britt shows us her tips and techniques for putting together a super easy, yet very chic-looking board that will have your guests in awe. Read on for a wonderfully simple recipe for smokehouse BBQ nuts!
Have something ready for friends and family! Chef Britt is ready to give you some tips and tricks for impressing your guests with a cheeseboard. Read through to the end to get a recipe for some unbelievably addictive Smoky Candied Pecans!
When Chef Eric visited a year ago, he met local farmer Jimmy Vo, and they became fast friends. On this most recent visit, Eric asked to go on a field-trip of Jimmy’s farm Kan-Grow Hydro Farm.
We all want to care for our cast iron as best we can. In this video, Chef Tom walks you through the Tips & Techniques required to keep your Yoder Smokers Reversible Cast Iron Griddle looking pretty and cooking perfect!
Have you ever gone to a restaurant and wondered how the meat had such a wonderful balance of flavors? Maybe you’ve encountered a familiar flavor that you never imagined would work well combined with roast or pork. It all comes down to the spice combinations and applications.
Contrary to popular belief, turkey stock can add the perfect punch of savory flavor to your stuffing, rice dishes, gumbo, even turkey salad sandwiches. Make this stock in advance and freeze it for when you need it. Use an ice cube tray and freezer bags to make “flavor bombs” to drop in any dish needing a boost. The possibilities are plenty for this hearty stock recipe.
The Thanksgiving meal isn’t complete without a sweet treat, and the dessert that always gets the holiday nod is pie. Whether your pie flavor of choice is the fall favorite pumpkin or the traditional apple, you’ll want a pie crust with just the right amount of flake. And the best base comes from crusts made from scratch. Don’t fret – we take the guesswork out of crafting pie crusts with this hearty dough recipe.
The holidays are upon us and that means home entertaining and those long-anticipated dinner extravaganzas with family and friends. I’m always looking for the great wines at a great price that go well with the array of holiday cuisine. Wines that will leave your guests impressed with your thoughtfulness and send them to the wine store.
Brining is the process of submerging meat in a salt solution, often in combination with other flavoring agents (herbs, chili, aromatics), to give your meat its best shot at staying moist while cooking. With brines, you’ll want to marinate the whole bird/spatchcocked bird at least a couple of hours, but for more flavor leave it in the brine solution overnight.
Chef Tom shows you two techniques for freezing and storing fresh peaches for use year round. Plus, we make a peach salsa recipe that is sure to impress.
Chef Tom shows you how easy it is to make aioli from scratch. We of course put a twist on it and add a little something extra, but the basics are here.
By
Tom Jackson
