My mom used to heat up a can of lentil soup after a busy day of work while we were growing up. She loved to make it from scratch the most. That’s when I learned to love the slow simmer of soup. I would take sips every now and then just to see how it changed. I often burned my mouth a little, but kept doing it anyway. It is how I learned about how to season my dishes. A drizzle of olive oil and freshly grated Parmesan cheese made all the difference to me. Some black pepper an

As a private chef in Charleston, South Carolina, I specialize in family-style meals. I pay just as much attention to presentation as I...

Who knew fried green tomatoes belonged in a salad? Move over, croutons. Fried green tomatoes are IN. I dredge mine in a mix of crushed...