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Written By: chefjohn on March 29, 2010 One Comment

My wife was craving lasagna so I thought I would oblige her and make it, of coarse I love it too, and it is one of my favorite Italian dishes to make. I would have to make as many as 15 full size hotel pans of lasagna in a day where I use to work, [...]

Written By: chefjohn on March 26, 2010 No Comment
Ranked #1 – “Recipes, Cooking and Kitchen Equipment education”

RANKED #1 Type in “Recipes, Cooking and Kitchen Equipment education” in Yahoo search engine and you will find that Shopping chef john.com is #1 out of 4,300,000 search results, and on Google we are ranked #2 out of 4,130,000 results and on Bing ranked #1 out of 2,820,000 results. We are very proud of this [...]

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Written By: chefjohn on March 20, 2010 One Comment

Pots and pans are two of the most essential cooking elements. Pots are effective for creating soups, cooking pasta, and preparing chili as well as sauces. Pans are necessary for frying and sautéing. There are several various options when it plays a part in both of these cooking must-haves, from stainless steel to non-stick options. [...]

Written By: chefjohn on March 11, 2010 One Comment
It’s all about the Garlic

Garlic – Green garlic – Black garlic Garlic: is a species in the onion family. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout history for both culinary and medicinal purposes. The garlic plant’s bulb is the most commonly used part of the plant. With the exception of the [...]

Written By: chefjohn on March 8, 2010 No Comment

I thought this was an interesting article so I thought I would pass it on. Exercise & Nutrition by Dr. Mitra Ray What I’m about to tell you is considered heretical by many, but it’s the absolute truth. At the risk of seeming self-important by including myself in the company of Copernicus and Galileo (both [...]

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Written By: chefjohn on March 4, 2010 No Comment

American children are moving toward ‘constant eating’ with three snacks a day as well as three regular meals, according to a paper published in the journal Health Affairs. Childhood obesity rates have tripled over the past 30 years, with about one in three American children currently overweight or obese, according to government figures. In 2006, [...]

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Written By: chefjohn on February 1, 2010 4 Comments
Braising – Meats

Braising Once you understand a few simple principles it’s easy to create braises as elegant and flavorful as those you find in great restaurants. As a technique, braising couldn’t be simpler. You just brown whatever it is you’re going to braise (in oil or butter), add liquids like wine, stock or even cider or Armagnac, [...]

Written By: chefjohn on January 20, 2010 2 Comments

Up to this point you may have found it perfectly acceptable to eat off paper plates, or out of the pot you cooked in, this can’t last forever. When your parents come for dinner (and they will), they’re going to want to see that you can put a table together. The best way to do [...]