Chef Robert Brener, of Johnson & Wales University in Charlotte, shows us how to prepare a light, healthy dish using English peas sauted in butter complemented with cooked sweet butter lettuce.
5/18/2013 - By: Chef Robert Brener
Chef Josh Rosenbaum, of Johnson and Wales University in Charlotte, makes a roasted portabella mushroom. The best part about this recipe is that you can stuff the mushroom with the cheese of your choice before roasting.
5/12/2013 - By: Chef Josh Rosenbaum, Johnson and Wales
Chef Karl Stybe, of Johnson and Wales University in Charlotte, makes a grilled chicken and hummus wrap. All you need to do is add the salad, chicken and hummus to the tortilla, roll and serve. It's makes a light and delicious meal.
5/12/2013 - By: Chef Karl Stybe, Johnson and Wales
Just in time for Cinco de Mayo festivities, Chef Robert Brener, of Johnson & Wales University in Charlotte, shows us how to make guacamole with this simple recipe requiring only four ingredients.
5/5/2013 - By: Chef Robert Brener
Chef Megan Lambert, of Johnson & Wales University in Charlotte, shows us how to prepare a frozen margarita pie, a sweet treat requiring no cook time in the oven, and which can be modified without alcohol to create a frozen lime pie.
5/4/2013 - By: Chef Megan Lambert
Chef Karl Stybe, of Johnson & Wales University in Charlotte, shows us how to make grilled muffaletta sandwich, using small Kaiser rolls, salami, soppressata, mortadella and his key ingredient, muffaletta salad.
4/28/2013 - By: Chef Karl Stybe
Chef Robert Brener, of Johnson & Wales University in Charlotte, shows us how to make capellini with Brie, cherry tomatoes and basil, a light, satisfying dish that is perfect all throughout the year.
4/27/2013 - By: Chef Robert Brener
The warmer spring weather means more grilling. Chef Karl Stybe, of Johnson & Wales University in Charlotte, shows us how to make grilled turkey pitas, with bacon, tomatoes, mayonnaise and cheese, which are perfect to enjoy on a warm spring day.
4/21/2013 - By: Chef Karl Stybe
Chef Robert Brener, of Johnson & Wales University in Charlotte, shows us how to make a parsley salad, a perfect salad to cool you down on a hot spring or summer day.
4/20/2013 - By: Chef Robert Brener
Chef Josh Rosenbaum, of Johnson & Wales University in Charlotte, shows us how to make cool slaw, Rosenbaum's own overnight variation of standard green cabbage cole slaw.
4/14/2013 - By: Chef Josh Rosenbaum
Chef Robert Brener, of Johnson & Wales University in Charlotte, shows us how to make a parsley and caper pesto, a perfect topping for vegetables, breads and meats.
4/14/2013 - By: Chef Robert Brener
Chef Susan Batten, with Johnson & Wales University in Charlotte, shows us how to prepare grilled pizza, a quick and easy summer recipe great for busy families or those on-the-go.
4/7/2013 - By: Chef Susan Batten
As warmer weather heats up the state, it's time again for grilling and for seafood. Chef Robert Brener, from Johnson and Wales University in Charlotte, shows us how to prepare grilled scallops with rosemary sprigs on a griddle pan.
4/6/2013 - By: Chef Robert Brener
Chef Amy Felder with Johnson & Wales University in Charlotte shows us how to make custard-filled eggshell cups, a perfect and sweet addition to any Easter table setting.
3/31/2013 - By: Chef Amy Felder
Chef James O'Hara, with Johnson and Wales University in Charlotte, shows us in a few simple steps how to make an herb and breadcrumb crusted rack of lamb, perfect for celebrating Easter.
3/30/2013 - By: Chef James O'Hara
Lamb has always been a big part of an Easter celebration and this recipe uses lamb to make a tasty shepherd's pie. If you don't have lamb, ground beef would be a fine substitute.
3/27/2013 - By: Chef Dan Eaton
Chef Joshua Rosenbaum with Johnson and Wales University shows us how to make a black bean chipotle chile with beef.
3/21/2013 - By: Chef Joshua Rosenbaum
Chef Robert Brener from Johnson and Wales University makes crispy vegetable cakes using potatoes and carrots.
3/21/2013 - By: Chef Robert Brener
Chef Fred Tiess, of Johnson and Wales University in Charlotte, shows you how to prepare a peppercorn Guinness glazed corned beef brisket with a sauerkraut slaw -- a perfect dish for your St. Patrick's Day celebration.
3/17/2013 - By: Chef Fred Tiess
Chef Karl Stybe, of Johnson and Wales University in Charlotte, shows you how to make corned beef hash, using potatoes and sweet potatoes. This recipe is perfect for a Sunday brunch or a weeknight dinner.
3/16/2013 - By: Chef Karl Stybe
Chef Joshua Rosenbaum, of Johnson and Wales University in Charlotte, shows you how to make smoked trout rillettes with a radish and apple slaw. This recipe is great for a light meal or a delicious seafood appetizer.
3/11/2013 - By: Chef Joshua Rosenbaum, Johnson and Wales University
Chef Robert Brenner, of Johnson and Wales University in Charlotte, pickles some beautiful North Carolina beets. First, he shares his recipe for roasting the beets then shows you how to pickle them in wine vinegar.
3/9/2013 - By: Chef Robert Brenner, Johnson and Wales University
Chef James O'Hara with Johnson and Wales University shows us how to create blender hollandaise.
3/1/2013 - By: Chef James O'Hara
Johnson and Wales University chef Joshua Rosenbaum shows us how to make a jumbo lump crab dish with a Reisling butter sauce.
3/1/2013 - By: Chef Joshua Rosenbaum
Chef Joshua Rosenbaum with Johnson and Wales University shows us how to make Chesapeake Bay Fondue.
2/22/2013 - By: Chef Joshua Rosenbaum
Chef Robert Brener with Johnson and Wales University shows us how to make roasted sunchokes with olive oil and herbs.
2/22/2013 - By: Chef Robert Brener
Chef James O'Hara with Johnson and Wales University shows us how to make a warm apple tart.
2/14/2013 - By: Chef James O'Hara
Chef Ashlee McGee with Johnson and Wales University shows us how to make seared tuna.
2/14/2013 - By: Chef Ashlee McGee
Chef Michael Calenda with Johnson & Wales University shows us how to make a classic Valentine's Day treat, chocolate covered strawberries.
2/10/2013 - By: Chef Michael Calenda
Chef Amy Felder with Johnson & Wales University shows us how to create a delicious, Valentine's Day inspired chocolate mousse dessert.
2/9/2013 - By: Chef Amy Felder
Chef Ashlee McGee with Johnson and Wales University shows us how to make stardust spicy pecans, a delicious snack for a Super Bowl party.
2/2/2013 - By: Chef Ashlee McGee
Chef Ashley McGee, of Johnson and Wales University, shows you how to make a kale salad with a hint of lemon and some toasted almonds. Make sure to prepare your kale properly before assembling this light and tasty salad.
1/27/2013 - By: Chef Ashley McGee, Johnson and Wales University
Chef Rosenbaum with Johnson and Wales University creates a scallion-lime sour cream, a new twist on a classic topping.
1/19/2013 - By: Chef Joshua Rosenbaum
Chef Ashlee McGee shows us how to make smoked paprika shrimp, a spicy, Cajun-inspired recipe. This recipe can be used for appetizers or as a meal.
1/20/2013 - By: Chef Ashlee McGee
Chef Robert Brener with Johnson & Wales University creates a 10 minute apple sauce, a perfect snack for the kids after school.
1/13/2013 - By: Chef Robert Brener
Chef Robert Brener from Johnson and Wales University shows us how to grill Brazilian skirt steaks, with a spicy marinade.
1/12/2013 - By: Chef Robert Brener
Chef Peter Reinhart, of Johnson and Wales University, shows you how to stretch out your pizza dough before cooking, then puts together the toppings for a delicious barbecue chicken pizza. Finally, he shows you the proper way to cook and garnish the pizza.
1/6/2013 - By: Chef Peter Reinhart, Johnson and Wales University
Chef Karl Stybe from Johnson & Wales University shows you how to make a comfort food staple, potato soup, and finishes it off with lots of bacon and cheese.
1/5/2013 - By: Chef Karl Stybe, Johnson & Wales
Chef Robert Brenner with Johnson & Wales University shows how to make collard greens, a classic southern side dish and tradition for many New Year's Day meals.
12/30/2012 - By: Chef Robert Brenner
Chef Robert Brenner with Johnson and Wales University shows us how to make black eyed peas, perfect for a New Year's day meal.
12/29/2012 - By: Chef Robert Brenner