Matt Moore's romantic Valentine's dinner that any guy can make!

• Sweet Basil, Tomato and Feta Bruschetta

Ingredients:

½ Loaf French Bread, cut into ½ inch slices

¼ Cup Extra Virgin Olive Oil, reserves for garnish

Fresh Cracked Pepper

Cherry Tomatoes, thinly sliced

4 oz Crumbled Feta Cheese

6-8 Fresh Basil Leaves

Method:... continue reading »

Beat the winter blues with chef Great Scott Cutaneo's blueberry pancakes!

• Blueberry Pancakes

Makes 12 pancakes

Ingredients:

1 1/4 cup all-purpose flour

1 teaspoon salt

1 tablespoon baking powder

1 egg

1 cup milk

1/2 tablespoon melted butter

1/2 cup thawed frozen blueberries

6 ounce butter for frying

2 ounce grape seed oil for frying

Method:... continue reading »

Lorraine Wallace, author of "Mr. Sunday's Soups," whips up these delicious soups for any occasion:

• "Buffalo" Chili

Serves 8

Ingredients:

3 tablespoons canola or vegetable oil, divided

4 pounds ground light-meat turkey

Kosher salt and freshly ground black pepper

5 tablespoons butter

1 1/4 cups Crystal Hot Sauce or your own personal favorite

1 quart (4 cups) low-sodium chicken broth, homemade (page 230) or store-bought

Two 28-ounce cans diced tomatoes, with juice... continue reading »

Ring in the New Year in style with these delicious sparkling cocktails from Morton's Tylor Field.

• Morton's Champagne Cocktail

Ingredients:

4 ounces of sparkling wine

1 ounce Gran Marnier

1/2 ounce Pama pomagranate Liqueur

1 sugar cube

2 drops Peach Bitters

Cinnamon sugar for rim of glass

Served in a champagne glass.

• The Red Velvet

Ingredients:

2 ounces Lindemans Belgian Raspberry Lambic (Open Fermented Fruit Beer)... continue reading »

Not sure what to make for Christmas dinner? Don't panic! Tom Griffiths, certified master chef, senior executive chef and director of Campbell's Culinary Institute, has a delicious, easy-to-make menu of holiday favorites:

• Classic Standing Beef Rib Roast

Prep: 15 minutes

Cook: 2 hours 20 minutes

Stand: 20 minutes

Makes: 8 servings

Ingredients:

7 to 8-pound beef standing rib roast

1/2 cup Swanson® Beef Stock

3 tablespoons red wine (optional)... continue reading »

Award-winning military chef Master Sgt. Mark Morgan representing the United States military at the 2010 Culinary World Cup with delicious recipes like these:

Leek and Shallot Stuffed Chicken

4 Servings

Ingredients:

1 Whole Chicken

1 tsp Salt

1 tsp Black Pepper

2 tbsp Canola oil

2 ea Small leeks

3 ea Shallots

Method:

1. Pre-heat oven to 350 degrees... continue reading »

Great Scott Cutaneo whips up these delicious Christmas confections:

• Struffoli

Ingredients:

4 1/2 c Flour

1 Tbsp Baking Powder

5 Eggs

1/4 lb Cold Butter

1 Tsp Vanilla

3/4 c Sugar

4 c Honey

4 Tbsp Colored Candied Sprinkles

Vegetable Oil (for frying)

Note: Very important to have a large pot as the oil will rise when it reacts to flour.

Method:

1. Sift flour and baking powder together and put on a cool clean surface. ... continue reading »

"Top Chef" judge and "Just Desserts" host whips up these delicious creations:

• Pear and Walnut Tarte Tatin

Yield: 8 servings

Thaw: 30-40 minutes

Prep: 40 minutes

Bake: 40 minutes

Cool: 5 minutes

Ingredients:

1 teaspoon ground cinnamon

8 tablespoons sugar

6 firm, ripe medium D'Anjou pears, peeled, cut in half and cored

3 tablespoons lemon juice

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed

2 tablespoons water

Dash salt... continue reading »

Thanksgiving is right around the corner and as you prepare your menu, chef and owner of restaurant Equus, Great Scott Cutaneo, has just the trimmings to go along with your turkey.

• White Truffle Risotto

Yields portions for 4 people

Ingredients:

1 lb Carnaroli Rice (Long grain Risotto)

2 Quarts College Inn Chicken Broth

4 oz White Truffle Oil

Sea Salt & White Pepper

2 c Grated Reggiano Parmesan

4 oz Diced Shallots

4 oz Grape seed Oil

6 oz Salted Butter

Method:... continue reading »

Sarah Lee proves that delicious dining doesn't have to cost a fortune:

• Beef Pot Roast

Prep 10 minutes

Cook 8 hours (low) or 3 hours (high)

Makes 8 servings

Ingredients:

1 bag (12-ounce) frozen onions

1 bag (8-ounce) frozen carrot slices

1 4-pound beef chuck roast, rinsed and patted dry

Salt and pepper

2 tablespoons vegetable oil, Wesson

1 can (103⁄4-ounce) condensed cream of celery soup, Campbell's

1 packet (1-ounce) onion soup mix, Lipton... continue reading »