Live at PJ'S

Stop Calling That Juicy Steak ‘Bloody’

You can be forgiven if you think that the pinkish liquid that makes a rare steak “juicy” is blood. We tend to call a rare steak “bloody,” after all, so it’s not exactly a stretch to think that the red liquid that drips out of your steak when you cut into it is blood.

How to Make Capirotada (Mexican Bread Pudding)

Chef Richard Sandoval of Maya Mexican Restaurant in New York shares with us his recipe for Capirotada (Mexican Bread Pudding), the perfect dessert for the coming holidays.

Chicken Makhani (Indian Butter Chicken)

1. Blend 1 teaspoon Garam Masala and 1/2 cup Yogurt and add to the Chicken Breasts and marinate for at least 2 hours. (Leave
the Chicken Breasts whole)
2. Preheat the oven to...

7 Tips for Proper Italian Wine Storage

It is common knowledge that the quality of wine improves with time. Most Italian wines only require being stored for a few years to attain their best taste. But a few varietals—namely Barolo and Brunello—may take many years to mature. These top wines benefit greatly from a custom wine cellar to mature to the required …

Fondue Tips & Techniques

Red and Bleu: Quick Tips for Wine & Cheese Pairing

Whether it’s good old-fashioned Macaroni and Cheese or a Swiss fondue featuring pungent cheese cousins Gruyere and Raclette, almost every one of my favorite dishes to cook features some type of world-class cheese.

How to Throw a Chocolate Fondue Party + Chocolate Peanut Butter Fondue recipe

Katie Workman knows that a chocolate-laced drink with chocolate fondue may be gilding the lily a little, but sometimes, we all like our lilies gilded (especially on V-day).

How to Thicken Chocolate Fondue

Chocolate fondue is delicious; however, it can, at times, turn out too thin. If this happens to your fondue, you must find a way to thicken it. Fortunately, this can be done without too much trouble. If while thickening the chocolate, you make it too thick, just add some more liquid, such as milk or half and half.

How A Swiss Cheese Cartel Made Fondue Popular

The popularity of fondue wasn't an accident. It was planned by a shadowy association of Swiss cheese makers. A cheese cartel basically ruled the Swiss economy for 80 years, until fairly recently.