Chef Andy
-
Chef Andy: Give the nod to cod
By Andy Mueller Correspondent Of the 365 days in any given year, the only days I truly crave red meat are every Friday during ... -
Chef Andy: Baked French Onion Soup is for everyone
By Andy Mueller Correspondent Although nearly impossible to pinpoint its exact origin, Baked French Onion Soup definitely started in France and probably started seeing ... -
Chef Andy: Pasta Abbondanza is a quick hybrid dish
By Andy Mueller Correspondent As the chilly winds continue to blow, I crave comfort foods. Something hearty and delicious that can fill you up, ... -
Chef Andy: Chicken and Dumplings is a shortcut to comfort
By Andy Mueller Correspondent Most of the time I don’t mind waiting for slow-cooked comfort. Cuts of beef in a rich and hearty stock ... -
Chef Andy: Roast tenderloin is heads and tails above the rest
By Andy Mueller Correspondent Known as the most tender of all steaks, the tenderloin graces menus at the finest restaurants in the world all ... -
Chef Andy: Dreaming of a White Chicken Chili Christmas
By Andy Mueller Correspondent One of my favorite things to do when Jack Frost visits is to turn a chilly day into a chili ... -
Chef Andy: Turkey left, is turkey at its best
By Andy Mueller Correspondent After the feast has lulled to a dull roar, we look at the piles of pots and pans that have ... -
Chef Andy: A Thanksgiving treat, Apple Baked Acorn Squash
By Andy Mueller Correspondent With Thanksgiving gatherings likely adjusted this year, it’s important to change the way we approach the fare on the table. ... -
Chef Andy: Venison is the best game in town
By Andy Mueller Correspondent “Let the stoics say what they please, we do not eat for the good of living, but because the meat ... -
Chef Andy: Fall into flavor with butternut squash soup
By Andy Mueller Correspondent Comfortable in both sweet and savory applications, the squash is now taking center stage at markets, grocery stores and roadside ...
