Recipes by The Jazz Chef, Brian Ross
UPDATED 12.02.24 The world is mad about mustard! More and more shelf space is being made for the craft mustard revival. We're learning a lot more about how the rest of the world uses the plant, the seeds, and even the oil,...
The Roast RoyceWhen you make some great beef, and have a little leftover, there is nothing better than a great steak sandwich. They don't have to be hard or complex to make. It's more of an understanding of how to...
Pesto once was an exotic revolution in American-Italian cooking. Today, it has become so ubiquitous that it shares space with the ketchup and the mustards in your condiment corner, and with the marinaras as a another daily sauce for all things...
Le Navy Bean Soup This is a Provencal prep of the American classic. Onion, carrot, celery and either a smoked ham bone or smoked hock and a few herbs and you're in business!Ingredients:1 large onion3 large carrots1 stalk celery1 smoked ham...
My basic mayonnaise recipe is named after the great drummer Joe Morello because, like Joe's amazing work on the drum kit, keeping great time and a smooth, steady hand is everything in making a memorable mayonnaise.There are those of you, like...
