It seems like only a few days ago when I was wondering when my tomato plants were going to start producing.  That didn’t last long!   Once I started picking over a pound of tomatoes a day, I know it was time to start coming up with another way to use up my harvest other than with BLT's.

Making your own roast tomato sauce is simple to do and you will love the results!

It doesn't matter if you are heading for the oven, BBQ or the smoker, a basic brine will enhance both the flavor and moisture of your meats. Here are a few basic brines to enjoy in your kitchen.

Brining is a topic you hear a lot about on the food channels. But you may find yourself asking, "What is it and why would I want to go through all that effort? Why would I even try it at home?"

You like good food so trust me: you do want to give it a try. Have you ever been out to eat and been amazed at the succulent and juicy chicken or pork? Ever wondered how they did it?

If you are anything like me, you keep your BBQ in pristine condition.  No really, that is how it looks in my head.  In reality, it is usually a bit more of a mess.  The problem with the BBQ is that it sits outside.  When I am done cooking, I drop the lid and walk away.  It is always a surprise when I open it back up to find, “Hmmm, it needs a little cleaning..."

Smoke Points and your favorite oils
Jen loves walking in the house exclaiming, "the house is smoky, Mark must be cooking". Ok, I admit it. I get distracted. But the real problem is that I sometimes let the heat under my pan get out of hand. Here is some helpful information to keep the smoke level down in your kitchen.

As we approach spring, my favorite season by the way, it’s time for my two favorite things. Well, they maybe aren’t my only two favorite things, but they are favorites for sure. Spring veggies are my first favorite and I promise you will hear more on that soon…I can hear the farmers markets calling my name! But another favorite is BBQ grilling. In an effort to prepare you for the season of the grill, I want to talk today about the process of marinating.

In my family, deviled eggs are a holiday staple.  I have to admit that getting the eggs cooked perfectly used to be a frustration for me.  Recently, my mother complained about them turning out either over or under done.  I shared my 'fool proof' method with her and realized that many other people probably experience the same thing.  So, to ensure your holiday eggs are always perfect, here is what you do!

Pan roasting is a cooking method which produces a dish that's caramelized on the outside and juicy on the inside. By far, for cooking meat, it's one of my favorite cooking methods. Why? It is quicker than roasting, because you get a head start on the stovetop. It also frees up your stovetop burners for other pans and other dishes in progress. On top of that, you also get to enjoy a much nicer brown crust that you would normally get from simply roasting, due to the high heat on the stove top.

Many recipes tell you the temperature to cook your foods, many just leave that part out. The internal temperature of your food is important to avoid being the victim of a foodborne illness.

Cooking thermometers take the guesswork out of cooking as they allow you to keep track of the internal temperature of your meat, poultry, fish and casseroles. It is important that a safe internal temperature has been reached to insure that any harmful bacteria have been destroyed before you consume it.

Ever made gravy but it didn’t get as thick as you like? Did you deglaze a pan with some stock but the sauce seems too thin? This is a chef trick that I use all the time.