You Have To Eat, So Why Not Learn To Cook & Eat Well
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- Founded:
- 1997
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2 albumsSee All
Recipe ShotsCreated about 6 months ago
The Reluctant Gourmet ComicsCreated about 8 months ago
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- Smoke Roasting Technique & Video 10:40am Jul 1
- Talk About Espresso 5:52am Jun 30
- Petit Basque - Sheep’s Milk Cheese 8:38am Jun 24
Everything You Need To Know About Making Espresso The Coffee Couple Recently I posted an interview on ReluctantGourmet.com with a couple from Québec, Canada about their favorite subject - Espresso...
Happy Father’s Day Here’s me this morning in bed on Father’s Day with a meal prepared by my youngest daughter (9) with some help from her mother...
One of the dishes I had the privilege of sampling at The Great Chefs Event was this one from Chef Joseph Manzare, chef & owner of a slew of restaurants in San Francisco including Zuppa, Globe, Tres Agaves, and Joey & Eddies...
This years Great Chefs Event to raise money for Alex’s Lemonade Stand Foundation was a huge success. They doubled the number of participants and I’m sure not one patron walked away hungry. Everyone seemed to have had a great time. I know I did...
This Saturday was the 10th annual event for Alex’s Original Lemonade Stand in Wynnewood, PA. This year they raised over $100,000 to help find a cure for childhood cancer...
How to Cook Great Rice and Beans Have you ever stopped to notice that there are some dishes that can be found in almost every area of the world? They might go by different names or be spiced differently, but if you look beyond that, they are almost identical. An example of this is flat bread...
Pineapple Upside Down Cake When I was a kid I was given my choice of cake my mom would make for my birthday. I’m not sure why but I always asked for pineapple upside down cake...
Kids Can Cook Fettuccine with Simple Lobster Sauce My nine year old helped me throw this one together. We had some cooked Maine lobsters leftover from the weekend and wanted to use them in a dish everyone would eat...
Every day I receive email from visitors with questions about a cooking technique or a recipe. I can’t get to them all but I try to get as many responses out as time permits and if I don’t know the answer, I’ll ask one of my chef friends...
Doyle Bailey I love cast iron cookware, enjoy learning new ways to cook good food and like to research the history of cast iron cookware.
For the past two years I’ve had the pleasure of sponsoring a Reluctant Gourmet Culinary School Grant in association with Chef4Students.org. It is a great way for me to participate in the industry and make a small difference to these fine young people and future chefs...
I am a big fan of learning the basic techniques of cooking and then applying them to create your own recipes with your own favorite ingredients and what’s on hand in your refrigerator...
On Saturdays, I go to the Ardmore Farmer’s Market to shop with my buddy, Barbecue Bob. I typically pick up some pork product at Stoltzfus Meats because they have the freshest pork around...
Flouring Meat Before Browning - What Does It Do? Just the other day, I decided to braise some lamb shanks. Most recipes that I see call for the meat to be dredged in flour before browning, so I began to wonder why. Is it really necessary at all...
Johnson & Wales Culinary Student Receives 2nd Reluctant Gourmet Culinary School Grant I’m excited to announce that Blair Cannon, a sophomore at Johnson & Wales Culinary School in Charlotte, NC who is pursuing an Associates of Applied Science degree in Culinary Arts, was chosen to receive the 2nd...
Constant Motion - The Art of Working the Line Even if you’ve never been to culinary school or worked in a restaurant or seen cooks putting out food in a commercial kitchen, you’ve probably eaten in a crowded restaurant and wondered, “How do they keep track of it all...
Is A $185 Per Pound Pork Product Worth It? Who doesn’t enjoy trying new products? One of the great advantages of being into food is there is always something new and different to try. Sometimes it’s great and sometimes not so wonderful...
Chef Walter Scheib Cooks With The Celebrity Chef Tour Once again I have the opportunity to share with you a very informative interview with a top American chef...
Once again I had the privilege to interview one of America’s Top Chefs and ask questions you don’t normally see in everyday interviews like "What advice you would give home cooks to take our cooking to the next level?" My most recent Novice2Pro chef interview was with Chef Marc Vetri, a local...
All About Chocolate - Part 2 Yesterday I wrote all about where chocolate comes from, how it is made and the differences between bittersweet chocolate and semi sweet chocolate...
Devlin Ware Good Info to know!
April 13 at 8:13pm · Report
Where Does Chocolate Come From? Yesterday, I received an email from Alyssa who sent in a two-part question regarding chocolate. She wanted to know whether there really is a difference between semisweet and bittersweet chocolate and why a recipe would call for both...
Eric Jorgensen’s Hearty Fish Chowder One of the very cool things about Facebook is finding old friends you haven’t spoken with in ages. This recipe comes to me from an old high school friend I recently found on Facebook...
Curry In A Hurry What Is Curry? What exactly is curry? Where did the word originate, and what does it describe? The origins of the word curry are debated. Some people say that it was derived from a Tamil word, kari, meaning spiced sauce...
I don’t know about you, but sometimes no matter how hard I try, a recipe that looks promising just doesn’t work out like you wanted it to. This has happened to me recently with opposite results, one good and one not so good. Let’s start with the bad results...
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