DISCOVER THE CULINATOR

In 1997, while serving in the US Air Force, I had the opportunity to work for a year at the Republic of Korea (i.e. South Korea) Second...

When I started this blog it was going to be me sharing with my family and friends my adventures as I tried to become a better cook by...

In addition to my good friend Julia Child (okay, we've never met and she's not alive but if we'd ever met I'm sure we'd have been good...

Continuing my quest to fill the void in my life that's being caused by the temporary closure of our local Chinese take-out restaurant, I...

We were reallllllllly in the mood for some Chinese food but our favorite take-out restaurant has been temporarily closed. I decided to...

I decided to write this just to 'fess up. Sometimes even the Culinator is in a hurry and needs to cook something for dinner but just...

We felt like pasta and I felt like experimenting. This is what I ended up making. No recipe, just sort of winged it using some of the...

Determined to conquer my fear of making pastry crusts,I had a little extra time and decided to try and make a dessert tart. Specifically...

It was time to branch out in the interest of international relations and make something other than French food. Warmer Bayerischer...

Very little effort is required for this dish to earn the fancy French name of Carottes aux Fines Herbes (Braised Carrots with Herbs) and...

This wasn't exactly fine dining but it was eye watering -- especially when standing downwind in the smoke! I had a little extra time on...

If you've ever watched Chef Gordon Ramsey's cooking show, "Hell's Kitchen," you have no doubt seen him ranting and raving about most of...

I wanted a starchy side dish to go with the entree I'd made but wanted something fairly easy since I'd be spending a fair amount of time...

The other day we bought a bag of onions that had the absolute largest onions I've ever seen! Not exaggerating, these things were...

If you want to be "strong to the finich" because you eat your spinach, this recipe will do the trick. Epinards a la Mornay, Gratines...

It was time to conquer my fear of pastry shells. Months ago I made a quiche and didn't have a lot of fun making the pastry shell for it...

I had a day off, and it coincided with an historic event in culinary history, so I decided to tackle a recipe that was a bit more epic. ...

Have you ever watched the TV show "Nailed It?" The idea is, amateur cooks compete to tr and replicate a dish that a professional chef...

I branched out in my French cooking experience on this one and used a recipe I found from Chef Jacques Pepin. It didn't have a French...

I took lots of pictures this time to make this look like it was a lot of work, which it wasn't. Haricots Verts a la Creme ("Creamed...