Keith Calligan

Since starting the chicken wing experiment a few month’s ago, I think I finally found a recipe that is the perfect fit for my taste and can be easily reproduced. As you

This recipe is a staple in our house. The bone-in chicken breast is juicier as compared to boneless breast. Also, I make an herb butter using poultry seasoning to put under the skin.

This Chili recipe is based on the Culinary Institute of America cookbook. I add my own mixture of chopped veggies, sauté them, and put them in the food grinder to make the secret

I’ve been making fried flounder for my family for at least 15 years now. The recipes have stayed mostly the same but I have made some changes recently that have drastically improved

In my attempts to make a good meatball, here are some thoughts that come to mind. 1. Does the meatball have good flavors? Can the flavor or the meatball stand-up with or without