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Stir It Up

  • Sugar Cookies

    By Chef David “Smitty” Smith on December 17, 2014
    by Chef David “Smitty” Smith · I knew that this article is for the Christmas edition, so I wanted to write about some kind of Christmassy food. The problem was that as I went down the list, I couldn’t think of anything I hadn’t already written about: turkey, stuffing, cranberry sauce, gravy (probably more than once), mashed potatoes, green bean […]
  • Pork Tenderloin

    By Chef David “Smitty” Smith on December 3, 2014
    By Chef David “Smitty” ·  There I was, trying to relax a little, trying to keep my face with a somewhat neutral state, showing smiles that just may have been slightly forced. I was sitting there, leg trussed up like a Thanksgiving turkey while the electric pulse zapped the knee under the heating pad. My face was in deep concentration, […]
  • Garlic Rosemary Pork Loin

    By Chef David “Smitty” Smith on November 19, 2014
    By Chef David “Smitty” Smith ·  Cooking a pork loin is about the same as cooking a beef loin, but there are a few minor differences on how I go about it. Think of a whole pork loin and a whole beef loin next to each other. The loin is the section of the animal between the ribs and the […]
  • Broccoli Soup

    By Chef David “Smitty” Smith on October 29, 2014
    By Chef David “Smitty” Smith ·  Most people think that salt is the most common spice used to add flavor to food. If you agree, you would be half right. Salt is the most-used flavor enhancer, but it is not a spice, it is a mineral. Remember, spices are all plant parts not including the leaves, which would be herbs. […]
  • The battle of the butterscotch sauces

    By Chef David “Smitty” Smith on October 15, 2014
    By Chef David “Smitty” Smith ·  And the winner is … I wanted to give you my thoughts on the two different butterscotch recipes from the last article. From the responses that I received, both recipes got some good comments, but there were only a few responses from people that made both recipes. Both recipes had good flavor but also […]
  • Butterscotch Sauce

    By Chef David “Smitty” Smith on October 1, 2014
    By Chef David “Smitty” Smith ·  Do you believe in coincidences? Oops, I think I read one time that you’re not supposed to start an article with a question. Actually, I think a long time ago I did this same thing. Could it be déjà vu? I don’t remember getting a fat lip and my knuckles busted by my editor, […]
  • Rubs

    By Chef David “Smitty” Smith on September 24, 2014
    By Chef David “Smitty” Smith ·  Wow, have I gotten a lot of comments on steaks this last week and the seasoning article hadn’t even hit the stands yet. Most of the talk was about flavoring a steak and by the time you get to read this article, you will have already read the article on the timing of seasoning […]
  • Seasoning steaks

    By Chef David “Smitty” Smith on September 17, 2014
    By Chef David “Smitty” Smith ·  Seasoning steaks sounds pretty simple and straight forward, right? Well, it is – sprinkle the steak with salt and pepper and cook for … how long? Although it is how long into the cooking process to season the steak that generates most of the controversy, even sprinkling the steak with salt and pepper is […]
  • Choosing the right cut of steak

    By Chef David “Smitty” Smith on September 10, 2014
    By Chef David “Smitty” Smith ·  After talking about knives for a couple of weeks (I’ve gotten some more questions and I’ll e-mail some thoughts on those directly to you), it’s time to get back to food. Summer is quickly coming to a close, but grilling season, however, still has a long way to go. This article isn’t necessarily just […]
  • How to choose a knife

    By Chef David “Smitty” Smith on September 3, 2014
    Last week, I talked about knives and why that if I was buying one knife I would chose a French knife. Basically, I would make that choice because, overall, the French knife is probably the most versatile knife out there. So, if you are now going to go out and get a knife for yourself, what do you look for? […]