Chef Andy
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Chef Andy: Cobb Salad is quick, easy and has a rich history
By Andy Mueller Correspondent Legend has it the Brown Derby restaurant in Los Angeles was the birthplace of the Cobb Salad. The restaurant owner’s ... -
Chef Andy: Rhubarb is a perennial powerhouse
By Andy Mueller Correspondent There are still a few weeks to go for most gardens to spring to life, but one of the great ... -
Chef Andy: The big rub with pulled pork
By Andy Mueller Correspondent When deciding between a marinade and a rub, consider the source. A marinade has the ability to penetrate whatever you’re ... -
Chef Andy: Holy guacamole, and pico, too
By Andy Mueller Correspondent Everybody needs a good pico de gallo (fresh salsa) recipe in their repertoire. It gets gobbled up with tortillas, goes ... -
Chef Andy: Pork Schnitzel is a transitional pop
By Andy Mueller Correspondent German cuisine often gets a bad rap because of its heavy, full-on-comfort style of cooking. It’s been said that all ... -
Chef Andy: Shrimp story is no small tale
By Andy Mueller Correspondent Whether you like it boiled or broiled, deep fried or grilled, shrimp is not only the most popular seafood in ... -
Chef Andy: Ham it up for Easter
By Andy Mueller Correspondent With Peter Cottontail gearing up to make his annual trip down the bunny trail, it’s time to start planning our ... -
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, ...
