Ragoût Thiam (A Senegalese-Inspired Meatball Stew)
An umami parade of flavors from many countries, the magic of the Jazz Chef’s Ragoût Thiam features complex meatballs, infused with a hint of umami-savory, not sweet, mint, and peanut …
The Jazz Chef’s “Si Si Si” Smoked or Sous Vide Brisket Rub
THE COOK’S TOUR This coffee (¡Si!), aji chile (¡Si!), and cocoa powder (¡Si!) rub is great for cooking a first-cut brisket in either a sous vide or a smoker. I shred the …
Tomato: A Love Story
The world L-O-V-E-S tomatoes! There are at least 10,000 subspecies of tomatoes out there. Even though it has been adopted by Italy as a national food, they were late …
Keyqueso Melts – The JazzChef Homerun™ Series
KEYQUESO MELTS Serves: 1 Prep Time: < 5 min. A Six Minute Trip FROM MAINE TO KEY WEST VIA KANSAS There are a lot of easy home runs for breakfast …
Cauliflowah Cumin Chowdah
My confession: You know. You “experiment” in college. I used to be ashamed of it, but I can say it now: I love puréed soups! French cuisine’s powerful, simple heart …
Orleans Avenue Fennilla Bean Pudding
SPECIAL NOTES A FUSION FLAVOR FAVE There was not a typo in the headline! “Fennilla” is my take-twist on a classic from-scratch vanilla pudding light as a …
Lady Day Lavender Rice Pudding
Rice pudding that sings? If you don’t think rice pudding is just grandma’s soupy or gooey glop, try this luscious lavender infused version made with a little science, better sugars, …
Plating Tips – Chili Mac Attack!
Presentation at home is a thing. Thinking outside of the box for some fun in the way that your plating looks can take even the most basic foods and …
The Jazz Chef’s Diner M&C
QUICK Diner M&C SERVES 5-6 This is a quick mac and cheese that has that diner-grade sticky gooey that can go toe-to-toe with my chili in my split dish Chili …
Masters of the Heat: Using Chilis in Your Cooking
Chiles can do all kinds of amazing things for your food. Understanding all of the amazing variations of the flavors and heat of the world’s chilis and the science behind …