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

Chicken stock is the basis to many sauces, soups and other dishes. It’s a staple for any kitchen that’s made from chicken bones or carcasses, a few vegetables and aromatic
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By Joel Mielle

There’s a hundred ways to cook a steak but for me, this method has always given me amazing results. The action of flipping your steak regularly keeps the juices in
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By Joel Mielle

It amazes me how much extra we are charged for such a simple task. I’ve seen it up to three times the price for something that takes under two minutes
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By Joel Mielle

Coulis, a French word referring to a thick sauce made from pureed fruits or vegetables. This version doesn’t require cooking keeping the full fresh fruit flavours and can be served
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By Joel Mielle