Shucking oysters is an art. John Bertino, chief oyster shucker at the Oyster Club in Mystic joins the party to tell us how it’s done and share the oyster varieties you should be eating right now.
There’s nothing better than artichoke hearts in garlic and butter, but artichokes require a little prep to get to the good stuff. Here’s how to peel away the layers of an artichoke.
You don’t need a fancy fryolator to make J. Timothy’s famous chicken wings at home. Jim Welch gives us some tips and the gang offers some interesting chicken wing flavor options beyond beloved Buffalo.
You can buy peeled and cut fresh pineapple at just about any supermarket these days, but you’ll pay double the price. Why not grab a whole pineapple and core it yourself? Chef and senior contributor Chris Prosperi demonstrates how.
Before you set out to make that game-day guacamole, let The Faith Middleton Food Schmooze® resident chef Chris Prosperi show you the simplest way to open the avocado and remove the pit. Plus, we’ll share a link to our favorite Super Bowl chili recipe (you won’t believe it’s vegetarian).