Egg ChuckMuffins (not to be confused with a similarly named processed product) were a weekend treat for many years, Chez Chuck. It’s a great way to make brunch from leftover ham
Nothing is more evocative of summer in Provence than a light and flavor-filled shrimp dish. What if you’ve never been there, you say? Trust me when I say it makes no difference, you will think you have been there after this dish.
This soup is the proven curative for the Common Cold and various other ailments Chez Chuck. In the past, the moment I detected a sniffle from anyone, out came the stock pot.
Inspired by my mother’s dish of Hungarian noodles that was a delicious staple growing up, years ago I set out to try and adapt it to ingredients that were readily available – cooking that was easier and here is the result. Not at all the same thing, but still a […]
Having grown up on the east coast, lobster has a special place in my heart stomach (that organ that craves things that are delicious and bring back great memories). So readers will forgive me if I spend a bit more time on this recipe to get it just right for […]
Split pea soup is considered a hearty, stick to your ribs meal, chez Chuck. I was in the mood for it the other day and didn’t fancy that kind of heaviness during a heat wave.
The other day, I was wondering what to do with leftover rib meat?
This bacon and cucumber sandwich is the best light summer brunch or lunch ever. First of all, you need good bacon.
This stew is fantastic with summer vegetables and surprisingly light. Serve it in a bowl but eat it with a fork, while dunking hearty chunks of bread in the gravy. It will become a real family favorite.
The first thing you need to do is determine the cooking time for your prime rib roast, here is a handy chart to help get you started. HOWEVER, different cuts and different ovens cook differently – your first temperature check with a meat thermometer should be about half way through […]