No-Cream Chocolate Dark Mousse w/ Strawberries
Running through the gamut of ideas recently, I recalled a website recently visited for Rosendale’s Restaurant, headed by Richard Rosendale, one of the brightest chefs in the US. One of...
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All posts by Paul Suplee
Paul G. Suplee CEC, PC III is a private chef, college professor, writer, photographer & blogger who breathes food. Active in the professional food service industry since 1983, he has worked in a number of locations across the United States. Paul now teaches adult students near Ocean City, Maryland after an interesting four-year career as a high school teacher. No disrespect to the food stylist world or that of the food writer, but what you see and read from him, love it or hate it, is what you will get at his table. No blowtorches, no crisco-ice cream and no molasses in place of natural glazing, either in photo or word.
Peach & Apple Crisp Recipe
Stone fruit, or fruit that has a stone or pit, refers to peaches, plums, nectarines, cherries, mangoes, coffee, and much more. Don’t worry though. I am not going to make...
How to Make the Perfect Cheeseboard (Chef Tip)
No party is complete without an artisanal cheese board. Luckily for home cook there are now doubtless numerous stores within a stone’s throw of your home from which to choose...
Homemade Apple Pie Recipe by Chef Paul Suplee
This traditional apple pie recipe is brought to you by Chef Paul Suplee, Associate Professor of Culinary Arts at Wor-Wic Community College.
Famous New York-Style Pizza Dough Recipe By Chef Paul Suplee
Everyone knows that New York pizza is something special and by the time that I had been cooking in professional kitchens for twenty-two years, there was one thing that I...
Pan-Roasted Mediterranean Chicken
Armed with a 1954 Sabatier high-carbon French chef’s knife, a few pairs of tongs, and a ton of food, I set off to cook at a non-profit event recently. The...
Fresh Egg Omelette with Sweet Onion Marmalade & Spinach
“The theory of the preparation of an omelette,” quipped Escoffier in his 1902 treatise Le Guide Culinaire, ‘is both simple and at the same time very complicated, for the simple...
Easy Deviled Eggs Recipe
How can you not like deviled eggs? I salute these delicious morsels of eggy goodness that, for some strange reason, always end up sitting out in the sun for hours...
What is a Delmonico Steak?
For many steak lovers, no cut of beef sings to the soul of the carcass-consuming carnivore like a Delmonico, made famous at the eponymous restaurant in New York City, which...
The Perfect Peppercorn Blend
Over the years, I have written about salt, pepper, spices, herbs, and everything in between in what seems like a thousand pieces. Yet, no matter the number of times I...