If you enjoy fried chicken with herbs and spices (let’s face it, who doesn’t) than there’s no better way than making it yourself. Homemade fried chicken is the bees knees!
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By Joel Mielle

Traditionally made with veal, but this one is made using chicken breast. The term “Cordon Bleu” is a French term meaning “Blue Ribbon”. This blue ribbon was once worn by
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By Joel Mielle

An Italian dish normally made with veal but works equally as well with chicken thighs.  This version is braised with Marsala wine and white wine.  The sauce is thickened with
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By Joel Mielle

With melted cheese inside and grilled cheese that oozed out on the outside, this chicken dish is to die for!  Made with the true flavours of Italy.  The chicken thighs are
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By Joel Mielle

The word Piccata means “larded”, although an Italian word, this chicken piccata dish originated not in Italy but rather in US. It resembles Sicilian cooking style with Northern Italian influences.
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By Joel Mielle

The most delicious chicken recipe you will taste! This chicken Francese recipe has been viewed by over 200 million people, so that alone makes it very special! I have to
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By Joel Mielle

Quenelles are a popular food in France usually made with fish or meat, some also vegetarian. They are bound with egg and formed into quenelle shapes using two soup spoons.
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By Joel Mielle

Cooked and prepared with using only one dish, plus a few staple ingredients, makes this dish super simple. The result, a tender glazed chicken thigh that simply melts in your
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By Joel Mielle

Are you tired of seeing incredible recipes that contain alcoholic wine, preventing you from making them due to religious reasons, health or otherwise? I will show you different non alcoholic
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By Joel Mielle

A poached egg is an egg that has been cooked in simmering water. It requires precise timing and is quite simple to master once you have the right technique. One
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By Joel Mielle

A dry-brine technique which achieves similar results to wet brine by sprinkling kosher salt and letting it sit uncovered in the fridge for 12 hours. The salt draws out the
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By Joel Mielle

If you love fried eggs you will love this brand new technique. A steaming runny hot yolk and a perfectly cooked white, all wrapped up like a present ready to
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By Joel Mielle