A simpler but deeply satisfying lobster bisque.

lobster bisque

Lobster bisque. This is soup for when you want to impress. Creamy. Rich. Luxurious. It’s everything wrong with French cooking. And it’s everything right with French cooking. Wonderful stuff indeed.

Reverse sear prime rib for perfectly cooked beef every time.

reverse sear prime rib

I love a good prime rib roast. You know – deeply brown and crispy on the outside. Perfectly cooked the whole way through. No sign of grey meat.  That’s the dream. Reverse sear prime rib makes that dream a reality.

It’s the exact same as reverse sear steaks but on a bigger scale. A grander scale.  And this is how you do it. This is the Serious Eats prime rib recipe. If you want more details that’s where you’ll find them.

This chicken diavolo is garlicky, lemony and big on herbs. If that sounds good maybe this is the chicken diavolo for you.

chicken diavolo

Chicken diavolo is about the most flavour you can load into a dish. Big, bold Italian flavours. It’s so good. And its easy enough for a weeknight dinner.

Hachis parmentier elevates shepherd's pie into something wonderful.

hachis parmentier – grown up shepherds pie

The French make a version of shepherds pie they call it hachis parmentier. Leftover stew topped with whipped potatoes loaded with egg yolk and gruyere. Stew, potatoes and cheese. Genius.

Dry brine for perfect roast turkey every time!

dry brined roast turkey

A perfectly cooked turkey is not a difficult thing. Pick a good quality bird, keep it under 14 lbs, don’t stuff it and dry brine it. Dry brined roast turkey deserves a whole lot more attention than it gets. It works. Well.

montreal smoked meat sandwich

montreal smoked meat

Montreal smoked meat is Canada’s answer to the pastrami sandwich. It’s a seriously great sandwich.