Recipes by The Jazz Chef, Brian Ross
The Roast Royce When 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...
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 onion 3 large carrots...
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...
