by Chef LAM | Apr 13, 2016 | Braises and Stews, Caribbean Recipes, Cooking Tips
Traditionally used to cook less tender (and less expensive) cuts of meat, braising was once hailed as a peasant dish. And, at one time it was unheard of to use anything but red wine to deglaze pan fond and use rich stocks and demi-glace to make up the cooking...
by Chef LAM | Mar 16, 2016 | Appetizers, Lent Dishes, Meatless Mondays
To collaborate is to work jointly on an activity, to produce or to create something. So when my friend (in my head) Josh wanted to feature me in his social media tribute to Women’s History Month I could not turn the opportunity down. A humble and easy going guy with...
