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Articles by Chef Todd Mohr

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191 articles by Chef Todd Mohr · showing 50

Browse every published article connected to Chef Todd Mohr, or search within this exact expert archive.

By Chef Todd MohrRecently published1 topic

Summer Cooking: How to Marinate

Everyone loves to have their favorite foods cooked to perfection on the grill. And learning how to marinate is an important step in achieving this perfection. Marinating is a cooking method - or at the very least an important prelude to many cooking methods - that needs to be understood in itself. It is much more than simply soaking your favorite meat in your favorite salad dressing before slapping it on the grill. Or at least it should be! There are some tricks to getting it right and lucky for you, they are simple and you will learn them right here!

Primary topic: Cooking and Recipes

Cooking and Recipes

972 views2.5/5 (2)

By Chef Todd MohrRecently published1 topic

Food TV Won’t Teach You To Cook

Watching Food TV won’t teach you to cook. Perhaps you shouldn’t believe or attempt everything on your flat screen that’s designed for entertainment value, not educational value. Neither will you learn to cook from a cookbook. Written recipes won’t teach you to cook any more than sheet music teaches you how to play piano. However, with 5 basic skills, you can empower yourself past the advertising and written rules to cook the way you want, with what you want.

Primary topic: Cooking and Recipes

Cooking and Recipes

878 views2/5 (1)

By Chef Todd MohrRecently published1 topic

Boil Corn On The Cob and You Lose

Boil corn on the cob and you’ll notice the corn tastes like water and the water like corn. If you think about it, you can make a flavorful vegetable broth by simmering onions, carrots, and celery in water. So, are you trying to cook your corn or make corn broth? Boiling is a moist conductive cooking process. This means that your corn is in direct contact with the heat, in this case it’s boiling water. The flavorless liquid takes on the characteristics of the item you’re cooking. Also, the cooked item absorbs bland water, affecting the taste of your fresh ingredients.

Primary topic: Cooking and Recipes

Cooking and Recipes

989 views2.5/5 (2)

By Chef Todd MohrRecently published1 topic

3 No Recipe Uses For The Season’s Best Strawberries

No recipe will tell me what to do when it’s strawberry season. It’s one of the great seasonal joys in fresh food, and I take full advantage of the short time. The best strawberries come from your local farm, local farmer, local rain and soil. I celebrate the beginning of strawberry season with a visit to DJ’s Berry Patch and speak with Jessica, the owner/farmer.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,252 views3/5 (3)

By Chef Todd MohrRecently published1 topic

Poaching is the Path to More Quick Dishes

I’m so happy to share more quick dishes for everyday cooking with you. Earlier this week, I caught a Taco Fish and helped you discover the simplicity of a basic breading procedure you can use on any ingredient in your pantry. In the time it takes most people to just FIND the right recipe, I can apply a basic cooking method to the ingredients already found in my kitchen. In the time it takes most people to go back to the grocery store because the recipe told them to, I’ll have cooked, eaten and done the few dishes left.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,255 views3.4/5 (5)

By Chef Todd MohrRecently published1 topic

Fast Dinner Ideas From Your Kitchen Cabinet

Fast dinner ideas come from the combination of quick cooking methods and the ingredients you have on hand. Planning and cooking meals for your family can be frustrating when you depend on written recipes that command specific ingredients. Sometimes you have the items, sometimes you don’t. A quick dinner recipe frees you from the kitchen faster, but a mastery of just a few basic cooking methods will give you endless dinner ideas.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,346 views3.6/5 (5)

By Chef Todd MohrRecently published1 topic

A Chef’s Potluck Party Tips to Make Them Jealous

A potluck party can be a food nightmare. As a professional Chef and caterer, few things offend my culinary senses more than the holiday potluck party. With hot items going cold, badly portioned and picked-through platters, nacho dip next to brownies, and unidentifiable entrees all sharing the same table, it’s no wonder that this random buffet will impugn all the work you’ve put into your dish. To be a stand out in this noise of nourishment, this cafeteria of chaos, you need a plan. The best potluck party has home chefs that keep the following in mind:

Primary topic: Cooking and Recipes

Cooking and Recipes

967 views3.7/5 (28)

By Chef Todd MohrRecently published1 topic

Roll Out Cookies For Santa The Right Way!

I’d be worried if I made cookies for Santa and he didn’t eat them. What would that mean? Was I too naughty this year for him to even take a bite? Or, is Santa expecting more from me than stale cookies from the store? Santa expects cookies from scratch and I’ve let him down in past years. That would probably explain the amount of coal I’ve been receiving.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,433 views3/5 (1)

By Chef Todd MohrRecently published1 topic

Holiday Fun with Brown Sugar Ham Glaze and a Blowtorch

Making your own brown sugar ham glaze is so simple that you won’t need to buy a commercially prepared sweet-baked ham this year. You can save money by buying, baking, and glazing your own ham this holiday season. Brining Turkey is Better Than Burning Down Your House was my advice for people to avoid the dangers of deep frying turkeys this year. It may seem a contradiction to now advise you to apply a blowtorch to ham, but the flame that caramelizes sugar is a much more targeted use of heat than dropping a whole carcass into boiling fat.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,278 views3/5 (1)

By Chef Todd MohrRecently published1 topic

Christmas Dinner Ideas Start with Appetizers Too Fancy For You.

Christmas dinner ideas come easy. Turkey, Ham, or Beef with potatoes and vegetables. However, how you START your meal can be a more perplexing problem. There are infinite choices of holiday appetizers to choose from. How do you find the right recipe? You don’t FIND the right recipe, you create one. And you can create any holiday appetizer you’d like once you discover the secrets behind Pate’ a Choux. This is a basic puff pastry dough, often called éclair paste, but it makes an attractive shell for any filling you choose, creating an appealing holiday appetizer.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,242 views1/5 (1)

By Chef Todd MohrRecently published1 topic

Why Carve Turkey at the Table? Here’s Another Way.

It’s turkey time! The bird is out of the oven and it’s time to carve turkey! Rather than trying to cut all the meat directly from the carcass at the table, consider creating an attractive platter behind the scenes this year.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,126 views2/5 (1)

By Chef Todd MohrRecently published1 topic

Christmas Dinner Ideas Start with Appetizers Too Fancy For You.

Christmas dinner ideas come easy. Turkey, Ham, or Beef with potatoes and vegetables. However, how you START your meal can be a more perplexing problem. There are infinite choices of holiday appetizers to choose from. How do you find the right recipe? You don’t FIND the right recipe, you create one. And you can create any holiday appetizer you’d like once you discover the secrets behind Pate’ a Choux. This is a basic puff pastry dough, often called éclair paste, but it makes an attractive shell for any filling you choose, creating an appealing holiday appetizer.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,308 views1/5 (1)

By Chef Todd MohrRecently published1 topic

Christmas Dinner Ideas Start with Appetizers Too Fancy For You.

Christmas dinner ideas come easy. Turkey, Ham, or Beef with potatoes and vegetables. However, how you START your meal can be a more perplexing problem. There are infinite choices of holiday appetizers to choose from. How do you find the right recipe? You don’t FIND the right recipe, you create one. And you can create any holiday appetizer you’d like once you discover the secrets behind Pate’ a Choux. This is a basic puff pastry dough, often called éclair paste, but it makes an attractive shell for any filling you choose, creating an appealing holiday appetizer.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,103 views1/5 (1)

By Chef Todd MohrAug 29, 20121 topic

How To Make Homemade Sauces Like The Pros

Professional Chefs know how to make homemade sauces using basic cooking methods, not written instructions. That’s why you won’t see a truly skilled cook run for a recipe when they need a sauce. Empowered with HOW to make a sauce, they don’t need a recipe to say WHAT to put in it. A good sauce can make or break a dish. An overcooked piece of chicken can be saved by a flavorful, rich and attractive sauce covering it. However, a bad sauce will ruin the flavor, texture and appea

Primary topic: Cooking and Recipes

Cooking and Recipes

1,229 views

By Chef Todd MohrAug 29, 20121 topic

How To Make Homemade Sauces Like The Pros

Professional Chefs know how to make homemade sauces using basic cooking methods, not written instructions. That’s why you won’t see a truly skilled cook run for a recipe when they need a sauce. Empowered with HOW to make a sauce, they don’t need a recipe to say WHAT to put in it. A good sauce can make or break a dish. An overcooked piece of chicken can be saved by a flavorful, rich and attractive sauce covering it. However, a bad sauce will ruin the flavor, texture and appea

Primary topic: Cooking and Recipes

Cooking and Recipes

1,310 views

By Chef Todd MohrAug 23, 20121 topic

Stock vs Broth Makes All The Difference

The best soups and sauces are made from intensely flavored liquids. The question of stock vs broth must be considered when making either of these kitchen staples. What is the difference between the two? Why are they different? What effect will either have on my cooking? A stock is a flavorful liquid used to make a wide variety of other items in the kitchen. A well made stock is the key to a great sauce, soup or braised dish. It’s so important that the French term it “fond”,

Primary topic: Cooking and Recipes

Cooking and Recipes

1,464 views2/5 (1)

By Chef Todd MohrAug 16, 20121 topic

How To Cut Vegetables Using The Tip Fulcrum Method

I know how to cut vegetables. Trust me, I do. Early in my career I was a lowly prep cook. I was part of a very large system, at a very large kitchen, that fed 15,000 people TWICE a day! My job was to cut vegetables, all day every day. I did this for months! From six in the morning to five in the evening, nothing but onions, carrots, celery, peppers. I spent HOURS cutting. When you spend that much time with a knife in your hand, you start to find the methods that work efficie

Primary topic: Cooking and Recipes

Cooking and Recipes

2,576 views2/5 (2)

By Chef Todd MohrAug 3, 20121 topic

Beware That Different Potatoes Cook Differently

Different potatoes DO cook differently. Most people think a spud is a spud; one is no different from the other. But this isn’t true; all varieties of potato are not the same. Using the correct type for the dish you’re making is important for excellent results. In today’s culinary college class, we’re examining the potato because it can be cooked in so many ways. The class is meant to focus on cooking methods, but there can be no better example of a food item that can be stea

Primary topic: Cooking and Recipes

Cooking and Recipes

1,520 views3.5/5 (2)

By Chef Todd MohrJun 1, 20121 topic

Why Poaching Fish is Better Than Boiling

“What has less flavor than water?” I pose the question to my cooking college class. Nothing! Nothing has less flavor than water. If you’re thinking about poaching fish, chicken, or eggs, why not ADD flavor to the final result by cooking them in a flavorful liquid? That’s the first rule of cooking something in a poaching method. Don’t use flavorless water, always poach items in a flavorful liquid. Have you ever boiled carrots in water? The result is carrots that taste like wa

Primary topic: Cooking and Recipes

Cooking and Recipes

4,312 views

By Chef Todd MohrMay 24, 20121 topic

The Eight Steps of How To Braise from Culinary College

Knowing how to braise is a cooking skill that’s widely misunderstood. Knowing WHAT to braise is even more confusing to most home cooks. Now, it’s time to end any confusion about this ignored way of cooking because I’m presenting the information to tomorrow’s chefs at culinary college. Our braised food will be served by the companion hospitality class in the school’s dining room in an ‘a la carte’ style. This means they’ll be bringing us restaurant tickets like real waiters a

Primary topic: Cooking and Recipes

Cooking and Recipes

1,163 views2/5 (1)

By Chef Todd MohrApr 12, 20121 topic

This Chicken Kiev Recipe Was Invented in Culinary Arts School

Most home cooks would begin searching cookbooks for a Chicken Kiev recipe that met their tastes, cooking skill, and ingredients on hand. This is most often a time consuming task. Actually, it takes MORE time just to find the recipe that it would to cook this stuffed chicken entrée. In today’s Elements of Entrée Production class at Baltimore’s culinary arts school, we have to prepare lunch for 35 diners in the next classroom. Their class deals with elements of dinner service,

Primary topic: Cooking and Recipes

Cooking and Recipes

2,310 views

By Chef Todd MohrApr 6, 20121 topic

How to Steam Food in Culinary College

Welcome back to culinary college! Today’s lesson is How To Steam Food. I’m glad you are punctual to class because you’ll want every minute of this four and one half hour lecture and laboratory class. The students at Stratford University in Baltimore aspire to careers as professional chefs, hospitality managers, and entrepreneurs of many different kinds. One particular graduate of the Baltimore culinary college actually became a cooking instructor on the internet! He now help

Primary topic: Cooking and Recipes

Cooking and Recipes

1,226 views2/5 (1)

By Chef Todd MohrMar 15, 20121 topic

Are You Missing The 5 Benefits of Simple Cooking?

Simple cooking is the best cooking. There, I said it for the 1000th time! No matter where I travel, no matter to whom I speak, those people and cultures that know good food say the same thing. In Paris, the spice store shared his incredibly simple secret to eating healthy, “Simple things are good things”. In a fish market on Hawaii, the local fish monger advised me to cook my tuna very rare and very simply. “Only scare the fish with a fry pan, it will be Ono”, he said. Ono i

Primary topic: Cooking and Recipes

Cooking and Recipes

1,211 views1/5 (1)

By Chef Todd MohrMar 10, 20121 topic

How To Cut Onions Without Buying A Chopper Device

If you want to know how to cut onions and aren’t easily fooled by late night TV commercials, I’m about to save you a tremendous amount of time and money. I have a neighbor that owns every kitchen gadget and appliance available. She must have the QVC shopping network on speed-dial. These devices are advertised to save your time and lower your kitchen stress, but they do just the opposite. I imagine a race between my neighbor and I. We’ll both dice an onion, she with her chop

Primary topic: Cooking and Recipes

Cooking and Recipes

1,331 views

By Chef Todd MohrFeb 25, 20121 topic

Mahi Mahi Recipes You Can Do in 15 Minutes

Mahi mahi recipes are no different than any other recipe. I’m sure you know by now how I feel about recipes. They have inherent flaws that make them very difficult to duplicate consistently. If you’re going to get varied results from the same recipe, why even follow it in the first place? Cooking is a chore when you have to follow someone else’s written instructions. However, cooking becomes inspirational and therapeutic in many ways when you follow your own creativity and d

Primary topic: Cooking and Recipes

Cooking and Recipes

1,665 views

By Chef Todd MohrJan 13, 20121 topic

Top 10 Eating Healthy Tips for 2012

Eating healthy is not just a fad. It’s not just for hippie granola types, it’s not something to practice only under a doctors direction. Carefully choosing the foods you eat has an impact on every aspect of your life, happiness, social interactions, and overall well-being. However, eating healthy means different things to different people, and that’s okay. To some, it means salads and carrot sticks at every meal. To others, it’s simply finding a new way to enjoy more wholeso

Primary topic: Cooking and Recipes

Cooking and Recipes

1,210 views

By Chef Todd MohrNov 3, 20111 topic

Diagnose Your Cake Problem with Dr. Bakegood

It’s time to solve that cake problem once and for all! You know the one I’m talking about. It’s the dark crust on your layer cake that you carve away with a knife. It’s the chewy or dry texture that you’ve tried to overcome so many years now, but haven’t. Stick out your tongue and say “ahhhhh”. Yes, I see a case of cake-envy. You’ve seen cakes in magazines, on television and even appearing in the local bakery and you want to know how YOUR cakes can be so high, fluffy and moi

Primary topic: Cooking and Recipes

Cooking and Recipes

1,352 views3.5/5 (4)

By Chef Todd MohrOct 28, 20111 topic

At Home or In Baking Classes, Study Your Ingredients First

When I was a student at Baltimore International Culinary College many years ago, the chef who taught one of my baking classes blew my mind. “All of baking is 5 basic ingredients,” he said. “Butter, milk, eggs, flour, and flavoring, they make everything from pound cake to crepes. HOW you combine these ingredients makes baking magical”. Baking cakes, pies, cookies, or breads need not be difficult or intimidating, but it does require an understanding of ingredients and mixing m

Primary topic: Cooking and Recipes

Cooking and Recipes

1,541 views

By Chef Todd MohrOct 28, 20111 topic

Baking-How-To Answers Are In The Mixer, NOT The Oven

I get more baking-how-to questions about oven temperatures than any other query. Home bakers have been duped into thinking that somehow oven temperature and baking time are the keys to successful baked goods. It’s not true. The greatest amount of baked good worry from home bakers comes from what happens in the oven. “How long should it bake?” “What’s the correct temperature?” “How do I know when it’s done?” These are all conce s expressed to me that the baker has very little

Primary topic: Cooking and Recipes

Cooking and Recipes

906 views2.5/5 (2)

By Chef Todd MohrSep 16, 20111 topic

Great Sauces Always Start With Roux

Great sauces can save a badly cooked piece of chicken. However, a bad sauce will ruin the best cooked meal. Being able to consistently create flavorful and smooth sauces is one of the best skills to have in the home kitchen. When you can make a variety of sauces, you multiply the number of meals you can create. A grilled chicken breast is an entirely different dish with a white cheese sauce over it than a dark Cajun spicy sauce. It’s still a chicken breast, but now it’s two

Primary topic: Cooking and Recipes

Cooking and Recipes

848 views2/5 (1)

By Chef Todd MohrSep 14, 20111 topic

Avoid Destroying the Color Texture and Nutrients in Vegetables!

Nutrients in vegetables usually wind up in the green colored water you’ve just cooked them in. Have you ever noticed that if you cook carrots in water, you’ve got orange colored liquid and carrots that taste like water? Where do you think the nutrients go? If you want to avoid destroying the color, texture, and nutrients in your vegetables, there are some simple adjustments you can make in your cooking. By controlling the heat and understanding the effect of acids and bases

Primary topic: Cooking and Recipes

Cooking and Recipes

1,022 views2/5 (2)

By Chef Todd MohrSep 8, 20111 topic

The Only 4 Cooking Knives You Need

There are plenty of cooking knives for sale on late night TV. You’ve seen the info-mercials. These amazing knives cut aluminum cans and shoes! I’ve been cooking for a long time, and I’ve never had to cut a can or a shoe. What makes this the test of a great knife? I saw a TV commercial that offered a 26 knife set. It came with 12 steak knives. Again, when has anyone had to cook steak for 12 people in there home? Rarely, I’d say. You don’t need an entire set of knives to be a

Primary topic: Cooking and Recipes

Cooking and Recipes

875 views2/5 (1)

By Chef Todd MohrSep 6, 20111 topic

Food TV Won’t Teach You To Cook

Watching Food TV won’t teach you to cook. Perhaps you shouldn’t believe or attempt everything on your flat screen that’s designed for entertainment value, not educational value. Neither will you learn to cook from a cookbook. Written recipes won’t teach you to cook any more than sheet music teaches you how to play piano. However, with 5 basic skills, you can empower yourself past the advertising and written rules to cook the way you want, with what you want. I consider the

Primary topic: Cooking and Recipes

Cooking and Recipes

868 views2/5 (1)

By Chef Todd MohrSep 2, 20111 topic

Making Pierogi is no Polish Joke

The taste of pierogi is still on my mind as I’ve returned from the Polish Festival in Riverhead, New York. That thought brings me back to my Grandfather who made the stuffed dumplings by the hundreds when I was a child. I had a Polish Grandfather, so we made Pierogi. But if he were Italian, the method for making Ravioli would be the same. If he were Latin, I might be making Empanadas. If he were Indian, they’d be Samosas. If he were Greek, I’d be preparing Spanakopita. Just

Primary topic: Cooking and Recipes

Cooking and Recipes

1,268 views2/5 (1)

By Chef Todd MohrAug 25, 20111 topic

The 9 Steps of Basic Saute Are Not Only For Bourbon Chicken

They asked me to make Bourbon Chicken for the Beer Bourbon BBQ Festival this year. The mistake they made was asking me to send the recipe. They should know better than to ask the guy famous for burning recipes to write something down. That’s just the point, I don’t use recipes. Bourbon Chicken could be White Wine Chicken or Tequila Chicken using the same basic cooking method. Knowing how to saute allows you to create simple and quick dishes using the ingredients you desire.

Primary topic: Cooking and Recipes

Cooking and Recipes

1,888 views2/5 (1)

By Chef Todd MohrAug 17, 20111 topic

Cook Simply and Easily with Fresh Ingredients Delivered to Your Door

Do you want to cook simply and still ensure that your kitchen is only producing healthy meals? Then you are going to love the idea that I'm going to share with you today. I just received my first produce box! This produce box is filled with healthy, fresh ingredients that practically guarantee that I will be cooking light recipes all week. Why A Produce Box? Growing your own fresh vegetables can be fun and rewarding. I think it’s a big pain in the neck. The second best thing

Primary topic: Cooking and Recipes

Cooking and Recipes

1,260 views1/5 (1)

By Chef Todd MohrAug 9, 20111 topic

Fresh Cooking Starts With Finding Out Where Your Food Comes From

Are you looking for fresh cooking ideas for your family? You may need to start paying more attention to where your food comes from. Fresh cooking starts with fresh ingredients and the fresher your ingredients, the more "gourmet" your cooking is going to taste. Where my food comes from is of great conce to me because I want to make the best dishes that I can. And, I know that the best ingredients yield the best dishes. You don’t need to be a chef to know good ingredients, you

Primary topic: Cooking and Recipes

Cooking and Recipes

968 views

By Chef Todd MohrAug 5, 20111 topic

Learn How to Saute For Countless Quick Dinners

When you know how to sauté, then you have power over your food choices. It’s quick, easy, and you can sauté almost anything! Most cookbooks concentrate on the list of ingredients and forget to tell you HOW to cook. When you can repeat one cooking method, then the ingredients don’t matter. Certainly there are other very important skills to have in the kitchen, such as using your knives for cutting vegetables, and how to make sauces, but HOW you transfer heat to food makes th

Primary topic: Cooking and Recipes

Cooking and Recipes

879 views2/5 (1)

By Chef Todd MohrAug 4, 20111 topic

How to Make Sauces Quickly

Knowing how to make sauces is a necessary kitchen skill. The best sauce can make up for a dry piece of chicken, but the worst sauce will certainly ruin any dish. There are three basic ways to thicken liquids, but they all have to do with gelatinization of starches, the point at which starch molecules absorb liquids and swell. This is what thickens sauces. The quickest and easiest way to thicken a flavorful liquid is something that Grandma has been doing for years. She makes

Primary topic: Cooking and Recipes

Cooking and Recipes

941 views

By Chef Todd MohrAug 3, 20111 topic

Cutting Vegetables Blindfolded is Still Easier

Cutting vegetables is so much easier when you don’t have to take out your chopper/dicer device. You might think that the electric gadget is quicker and easier than your standard chef’s knife, but you’d be wrong. Let’s have a race. Ready, go! Get your chopper appliance down from the cabinet. Plug it in to the electric outlet. Then, fiddle with the bowl a little because it never fits just right the first time. Next comes the blade. You have to twist it a few times before it fi

Primary topic: Cooking and Recipes

Cooking and Recipes

947 views

By Chef Todd MohrAug 2, 20111 topic

The 5 Skills You Need To Cook Better

I can cook better tha I ever have because I don’t follow recipes anymore. They’ve let me down too many times. However, if I don’t have written instructions, how do I create amazing meals at home? There are 5 elements, or necessary skills that I use to be able to cook the way I want, with the ingredients I desire. The first way to cook better is to change your thought process a bit. You must admit to yourself that recipes are good simply for ideas. Blindly following someone

Primary topic: Cooking and Recipes

Cooking and Recipes

1,002 views3/5 (1)

By Chef Todd MohrJun 24, 20111 topic

Boil Corn On The Cob and You Lose

Boil corn on the cob and you’ll notice the corn tastes like water and the water like corn. If you think about it, you can make a flavorful vegetable broth by simmering onions, carrots, and celery in water. So, are you trying to cook your corn or make corn broth? Boiling is a moist conductive cooking process. This means that your corn is in direct contact with the heat, in this case it’s boiling water. The flavorless liquid takes on the characteristics of the item you’re cook

Primary topic: Cooking and Recipes

Cooking and Recipes

1,091 views2/5 (1)

By Chef Todd MohrJun 17, 20111 topic

Whats the Best Way For Cooking Brown Rice?

Cooking brown rice can be very confusing if you pay attention to a written recipe or package instructions. There’s more than one way to cook brown rice, just like there’s more than one way to cook chicken, beef, or vegetables. Brown rice is whole-grain rice that is less processed than white rice, giving it greater nutritional qualities than processed rice. Because brown rice has its outer hull left in tact, it is a more wholesome and natural grain. White rice and brown rice

Primary topic: Cooking and Recipes

Cooking and Recipes

1,154 views2/5 (1)

By Chef Todd MohrJun 10, 20111 topic

Dig Deep For The Best Clam Chowder and Stuffed Clams

Clam digging is a tradition in my family. I grew up on the water, and had my own boat shortly after my first bicycle. It’s an activity that not only yields fantastic fresh ingredients for cooking, but a family activity that everyone enjoys. It’s one thing to buy fresh fish; it’s another to catch your food yourself. Heading out of the marina on the coast of North Carolina, we’re in search of fresh clams for dinner. It’s a beautiful day traveling on the water. The salt spray,

Primary topic: Cooking and Recipes

Cooking and Recipes

1,630 views2/5 (1)

By Chef Todd MohrJun 2, 20111 topic

Top 15 Fathers Day Presents From The Kitchen

Fathers day presents from the kitchen are a great idea for the dad that cooks. Men and women cook differently. Men need gadgets, men like tools, and some of the best new dishes he’ll create may be because of the new device you’ve given him. Today, I’ll go through my kitchen drawers and share some of the small and large tools and gadgets I can’t live without in my kitchen. It might give you an idea for a fathers day present you never considered. Starting with the inexpensive

Primary topic: Cooking and Recipes

Cooking and Recipes

1,064 views2.5/5 (2)

By Chef Todd MohrJun 2, 20111 topic

Top 15 Fathers Day Presents From The Kitchen

Fathers day presents from the kitchen are a great idea for the dad that cooks. Men and women cook differently. Men need gadgets, men like tools, and some of the best new dishes he’ll create may be because of the new device you’ve given him. Today, I’ll go through my kitchen drawers and share some of the small and large tools and gadgets I can’t live without in my kitchen. It might give you an idea for a fathers day present you never considered. Starting with the inexpensive

Primary topic: Cooking and Recipes

Cooking and Recipes

1,115 views2/5 (2)

By Chef Todd MohrMay 27, 20111 topic

Grilling How To: New Ideas From Cleaning Your Grill to Non-Stick Fish

I’m inspired to create this “Grilling How To” because outdoor cooking season is now upon us! It’s my favorite cooking time of the year, but before I actually get grilling, I’ll have to inspect my barbeque and decide whether it will survive another summer. My poor, poor barbeque grill, it took some abuse this winter. It had snow piled on top of it, freezing temperatures, spiders, dust, and carbonized pieces of last year’s hamburger spend an intimate winter with it. A clean g

Primary topic: Cooking and Recipes

Cooking and Recipes

1,250 views2.5/5 (2)

By Chef Todd MohrMay 23, 20111 topic

3 No Recipe Uses For The Season’s Best Strawberries

No recipe will tell me what to do when it’s strawberry season. It’s one of the great seasonal joys in fresh food, and I take full advantage of the short time. The best strawberries come from your local farm, local farmer, local rain and soil. I celebrate the beginning of strawberry season with a visit to DJ’s Berry Patch and speak with Jessica, the owner/farmer. Strawberries are one of the most difficult crops to grow because of the long season, hard labor, and fragile natu

Primary topic: Cooking and Recipes

Cooking and Recipes

1,224 views2.5/5 (2)

By Chef Todd MohrMay 13, 20111 topic

How To Create a 6 Course French Dinner Without Recipes

Would you break into a sweat if you had to create a 6 course French dinner for friends? Most people would, it can be intimidating cooking for other people. What makes this cooking stress even greater is trying to follow written recipes. Cooking is fun. Referring back-and-forth to written instructions is not. I avoid recipe stress entirely by ignoring recipes and using the basic methods I know to be successful along with the ingredients I desire. I call it “living a no recipe

Primary topic: Cooking and Recipes

Cooking and Recipes

964 views3/5 (1)

By Chef Todd MohrMay 13, 20111 topic

How To Create a 6 Course French Dinner Without Recipes

Would you break into a sweat if you had to create a 6 course French dinner for friends? Most people would, it can be intimidating cooking for other people. What makes this cooking stress even greater is trying to follow written recipes. Cooking is fun. Referring back-and-forth to written instructions is not. I avoid recipe stress entirely by ignoring recipes and using the basic methods I know to be successful along with the ingredients I desire. I call it “living a no recipe

Primary topic: Cooking and Recipes

Cooking and Recipes

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