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In today's Cooking at Home recipe, Chef Dan Eaton makes a meal with salmon, baby potatoes, sweet onions and broccoli. He serves that with a simple parsley, caper and balsamic vinaigrette. He cooks everything in a 400-degree oven, in stages, starting with the potatoes.
05/17/2013 07:52 AM
Chef Dan Eaton uses the oven to roast asparagus and radicchio with olive oil and grated parmesan cheese. He adds some canned pineapple chunks to the oven and finishes with a combination of pineapple juice, balsamic vinegar, olive oil and black pepper.
Updated 05/16/2013 07:29 AM
On today's Cooking at Home recipe, Chef Dan Eaton makes a meal with cheese ravioli, sweet onion and asparagus. He ties everything together with a simple tomato vodka cream sauce. This is a springtime twist on a tasty pasta sauce.
Updated 05/15/2013 07:29 AM
Chef Karl Stybe, of Johnson and Wales University in Charlotte, makes a grilled chicken and hummus wrap. All you need to do is add the salad, chicken and hummus to the tortilla, roll and serve. It's makes a light and delicious meal.
05/12/2013 09:57 AM
Chef Josh Rosenbaum, of Johnson and Wales University in Charlotte, makes a roasted portabella mushroom. The best part about this recipe is that you can stuff the mushroom with the cheese of your choice before roasting.
05/12/2013 09:50 AM
Just in time for Cinco de Mayo festivities, Chef Robert Brener, of Johnson & Wales University in Charlotte, shows us how to make guacamole with this simple recipe requiring only four ingredients.
05/05/2013 11:46 AM
