It was in these kitchens I learned what I refer to as the "Italian method" of cooking. This method is based on three simple concepts: 1) Use fresh ingredients; 2) introduced in the proper order; and 3) Cooked for the right amount of time. As you go through my recipes you will notice they all have a similar pattern of fresh ingredients, order, and timing. You will find that I apply this method to all of my recipes, including Asian, French, Spanish, and American dishes.

Every ingredient has a specific consistency and flavor that is determined by how it is introduced to the dish. For instance, fresh onions by themselves can be very bitter, but sauté them in oil for 3-5 minutes and they start to create a more pleasant flavor as the natural sugars are released. Sauté them on a medium flame for 20-25 minutes more and they will caramelize into a thick and sweet flavor. I have also included recipes for most of the sauces, rubs, and mixes that are used in these dishes, such as ketchup, taco seasoning, and Creole seasoning. While you can substitute prepackaged mixes in any of these recipes, you will find that most items that come off the shelves of a store have too much sodium and not enough flavor. That is why I prefer to mix everything from scratch. Besides, most of these mixes store very well, so you can make a large batch for later use. For instance, when I make my BBQ sauce, I make enough to last several months. Just remember to label your mixes and use a vacuum sealer when freezing items for longer-term storage.

You may notice that the ingredients listed in my recipes are not organized in the order that they are used. I write and store most of my recipes on my smart phone, and I cut and paste them into my shopping list before I go to the grocery store. Therefore, my ingredients are typically listed in the order that I shop for them, rather than how I use them in my recipes. I also find it much more efficient to cut and prep all of the ingredients before I start cooking.

Always remember that cooking should be fun and the fun part about cooking is being creative and trying new things. So make sure you take the liberty to deviate from these recipes and make them your own. For instance, I love the flavor of hot cherry peppers. I use them in everything from Bolognese sauce to gumbo. You may prefer a different flavor profile, so be sure to try and mix a few ingredients of your own to each dish. Remember, there is no right or wrong way to make these dishes. All that matters is you get to enjoy the dish you create with the people you love and care about.

Basic Techniques:

Probably the most daunting aspect of cooking for most people is learning basic techniques. I have tried to keep my recipes very simple and easy to read, but there are several techniques referenced in these recipes designed to create the right texture and flavor for each dish. The key thing to remember is that food can be very forgiving, so it is not necessary to measure or chop everything perfectly. It is more important to use fresh ingredients in the proper order for the right amount of time. Here are some basic terms and techniques that will help you with these recipes:

Sliced: As the name implies, this is simply cutting the ingredient in thin slices across its natural side. Slicing allows a release of flavor, while maintaining the shape and texture of the ingredient.

Chopped: This involves cutting your ingredient in small squares the size of your fingertip. This usually results in a rougher texture for the dish.

Diced: This involves cutting your ingredient in small squares, 1/4 the size of a chopped ingredient. This usually results in a slightly smoother texture for the dish.

Minced: This involves cutting your ingredient in very small pieces that are almost the size of a peppercorn. You can use your miniature food processor to create this condition.

Caramelized: This is a chemical process that uses heat to release sugar and caramel flavors in an ingredient, particularly onions. The key is to not allow the onions to burn, so you must stir them constantly. In a hot pan, add olive oil and continually toss the onion slices for up to 30 minutes until they reach a dark, rich brown color. The brown color is the sugar in the onion caramelizing.

Sauté: This is a method of cooking ingredients in a pan with oil over high heat. Sauté comes from the French word "Sauter" which means "to jump" and refers to the method of flipping food in the air as more accomplished chefs do when they sauté a dish. The key to properly sautéing a dish is to stir it constantly until it is fully cooked. Also, make sure you use oil suitable for use with high heat such as olive oil or clarified butter. Regular butter may taste great, but it will burn under higher temperatures. In addition, I would not waste money using extra virgin olive oil to sauté under high heat. Extra virgin olive oil is produced from the first pressing of olives and is the most pure and the best tasting olive oil. But like most fine oils, it will break down under heat. Pure olive oil is cheaper and works just fine for this use. Save your extra virgin olive oil for salad dressings and garnishes.

Braised: Braising is a combination cooking method typically used for meats where the food is first seared at a high temperature and then finished in a covered pot with a liquid. The key step to braising is to sear the meat at high heat to lock in its natural juices and flavors. The next step is to slow cook the meat in a liquid mixture that provides enough moisture to break down any tough connective tissues. When braising meat, I always hand rub the meat with spices and allow it to rest at room temperature for at least one hour. In order to further seal in the flavors, lightly dust the meat with finely sifted flour. Make sure the pan is pre-heated and use good oil suitable for high heats. Most meat can be browned to a nice golden brown with 2-3 minutes on each side.

Reduced: This is the process of using heat to evaporate some of the liquid from a dish. In most of my recipes, I will reduce wine or stock to create a thicker consistency and more intense flavor. Always remember that reducing the liquids in a dish does not reduce the other ingredients. That is why I always recommend using low-sodium chicken broth so you do not end up with an overly salty dish. You also have to be careful when using other salty foods, such as pancetta, that may infuse too much salt when liquids are reduced.

Deglazing (scraping): Some of the best flavors in your dish will come from the caramelized meat or vegetables that get stuck to the bottom of a pan after braising or sautéing. Deglazing is the process of introducing a liquid to the already- hot pan and scraping free these tidbits from the bottom of the pan. I typically use wine for deglazing, but you can also use any type of meat or vegetable stock. Once the liquid is introduced, use your spatula to scrape the bottom and mix it into the other ingredients.

Pre-heating the pan: The secret to properly braising or sautéing an ingredient is to get the pan to the proper temperature before introducing the oil. Most of my recipes call for pre-heating the pan. Simply set the pan on the open flame or burner and adjust the heat to the specified temperature. Let it sit there for 3-5 minutes until you can feel the heat radiating from the pan. Do not touch the pan! Then add the oil and use your spatula to disperse evenly across the bottom of the pan. Always test the heat by dropping one small piece of the ingredient, to gauge the reaction of the oil. When the oil is ready, it will instantly bubble up around the edges of the ingredient.

Some kitchen tools you will need:

You don´t need to spend a lot of money on kitchen tools and equipment, but you should invest wisely on a few select products that will enhance your kitchen experience. This is not intended to be a complete list, but it will give you some ideas on some of the more important items you should have on hand:

Good set of knives: You are more likely to cut yourself using dull or cheap knives. Make sure you find a set of knives that are comfortable to hold and well balanced. I believe you are better off having two or three really good knives, instead of a cheap set. The most used knife is an 8" to 10" chef knife. You will also need a smaller paring knife.

A good set of pots and pans: Good pans with a heavy bottom are a must for anyone who really likes to cook. You want to find something that can evenly displace the heat. While non- stick pans are easy to clean, they are not good for braising and sautéing, especially if you want to capture the intense flavor of deglazing the pan. My favorite pan is a very large 15" pan that I use to sear meat. I would also pick up a black iron skillet. They are not very expensive, but make sure you properly cure your black iron skillet before using. To cure your black iron skillet, make sure you first wash it thoroughly to remove any existing coatings from the manufacturer. Then grease the skillet on the inside thoroughly with a light coat of vegetable oil and bake it in your oven at 350 degrees for at least one hour. You will also want a good "Dutch" oven, which is a very heavy pot with a lid that you can use in the oven or on the stove top.

Miniature food processor: Most people have a large food processor and rarely use them. A small food processor (typically 2-4 cups), on the other hand, will save you a lot of time in preparing your dishes. For instance, any recipe that calls for a minced vegetable or spice is an ideal candidate for the miniature food processor.

Hand blender (emulsion blender): This is another handy device that will save you a lot of time and make your dishes much better. It will usually save you from having to transfer your dish in stages to a blender or large food processor to create cream sauces and soups. Always remember to use caution when blending hot liquids.

Oil thermometer: The secret to any fried food is oil temperature. If it gets too cool, it will emulsify the food with grease. If it gets too hot, it will destroy the flavor. An oil thermometer is a good investment.

Food brushes: I have a variety of brushes that I use for everything from applying BBQ sauce to ribs to coating bruschetta with olive oil. The best brushes have a soft and synthetic bristle that almost resembles little rubber strings.