Sort by author: Cheffy, Charleston

This Spud’s For You

Written by Cheffy

An article written by my mentor and hair stylist, Alton Brown. Continue reading

MasterChef Rack of Lamb

Written by Charleston

This mouth-watering recipe was sent to me by MJW. My pals at the Master Chef Appliance Center installed a Miele MasterChef oven in her new kitchen this past February. She says the Miele MasterChef oven is the only way to roast meat of any kind. Being well-known for her rack of lamb, she shared her recipe with me and suggests for this recipe you get your lamb from Sam's Club. Continue reading

Better Than Cheddar Bay Biscuits

Written by Cheffy

I know a lot of foodies that insist they do not frequent fast food restaurants, but strangely enough, many are addicted to Red Lobster Cheddar Bay Biscuits. I have perfected their biscuits with some of my own twists. If you also find Yourself addicted to Better Than Cheddar Bay Biscuits, seek professional help. Continue reading

Edible Facts: Cheese

Written by Charleston

Freezing causes most cheeses to undergo a textural change. Harder cheeses will turn crumbly, while softer cheeses might separate slightly. Such changes won’t be noticeable if you use the cheese in cooked dishes. Thaw in refrigerator and use within a few days. Continue reading