Oeufs Brouilles aux Champignons (French eggs with mushrooms!)
One of my favorite breakfasts this morning…Oeufs Brouilles aux Champignons! (Which is a hoity-toity way of saying, “scrambled eggs with sauteed mushrooms” 😉 Toss in some fresh garlic, minced shallots,...
View ArticleSimple Sausage Gravy from Scratch!
This is a recipe that we cover with the kids during our “Sauces & Gravies” class, and it’s one of my favorites (and their’s too!) Hot creamy white gravy loaded with chunks of breakfast sausage and...
View ArticleHow to Make a Simply Fluffy Omelet
In our first class in a new series, we always cover two things: kitchen safety (first) and then eggs! Eggs are a simple, affordable ingredient that helps ease the kids into working with their new...
View ArticleBaked Potatoes in the Crock Pot
This is another new recipe/technique that we’ll be adding to the class schedule this Fall. So simple…just pop a spud or two into the slow cooker before you leave for school, and PRESTO, you’re ready...
View ArticleBacon Mushroom Swiss Dungeon Burger!
Who doesn’t love a good burger? Here’s how to make my favorite…the Dungeon Burger! ~Chef Perry For more tips on grilling the ultimate burger, from grinding your own beef blend, to seasonings, sauces,...
View ArticleChef Perry’s Shrimp-a-Cado Salad
This is my take on the famous “Crab-a-Cado Salad” recipe from Houlihan’s Old Place in Atlanta, Georgia (my birthplace, sorta.) I found the original recipe in my father’s copy of A Chef’s Companion, and...
View ArticleFrom the Holiday Guide: Roasted Maple Bacon Carrots
Maple Bacon Roasted Carrots Original recipe from “Bacon: A Home Chef’s Guide” Here’s a quick and easy recipe from the upcoming, “Holiday Cooking: A Home Chef’s Guide.” Crispy, smoky, salty...
View ArticleThe Best Almond Roca Recipe Ever!
ChefPerry subscriber, and long-time friend Mel Zallee makes the best almond roca I’ve ever had, and I’ve been threatening to hover in her kitchen to learn the process for years now. Well, I finally got...
View ArticleTips for Perfect Crispy Turkey Skin
Who says you can’t teach an old dog new tricks, especially an old dog who LOVES perfect crispy turkey skin? First of all, I ALWAYS brine my turkey, which, while making for moist, succulent meat, can...
View Article7 Reasons to Eat Chocolate in Moderation
Don’t feel guilty about eating that chocolate. Science has done a lot in the past to make many of us feel guilty for our love for chocolate. However, recent science is starting to change its mind, and...
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