Chef Andy
Latest News
Chef Andy: Potato Leek Soup is comfort from underground
If there are 10 different kinds of soup on a table and potato leek is one of them, I would go after that one first and second.
Chef Andy: Twisting up a tailgate tradition
With the pigskin officially in flight, grills are ready to roll, and around here, there’s no bigger tailgate tradition than bratwursts.
Chef Andy: Easy, peasy Caprese Salad
Nestled right between summer and fall, the fifth season has officially started – tomato season, which is perfect for Caprese Salad.
Chef Andy: Strike gold with Wild Mushroom Marsala
It’s been said “there are bold mushroom hunters and there are old mushroom hunters. There are no old, bold mushroom hunters.”
Chef Andy: Stuffed French Toast is for the weekend
Some mornings, it’s a bowl of oatmeal, others it’s a quick cup of coffee and a breakfast bar, but when the weekend comes around, all bets are off.
Chef Andy: BBQ sauce to tickle your ribs
As grilling season hits warp speed around the area, options are almost limitless as to what you can cook on the grill, including BBQ ribs.
Chef Andy: BBQ Chicken is a summer classic
As Mother Nature continues to smile brightly, it gives us plenty of opportunities to hone our skills on our way to becoming the neighborhood grill master.
Chef Andy: Cobb Salad is quick, easy and has a rich history
Legend has it the Brown Derby restaurant in Los Angeles was the birthplace of the Cobb Salad.
Chef Andy: Rhubarb is a perennial powerhouse
Often overlooked and definitely underappreciated, rhubarb can be a polarizing perennial some find too tart to deal with or a tasty treat.
Chef Andy: The big rub with pulled pork
When deciding between a marinade and a rub, consider the source, especially when using pork for pulled pork sandwiches.