Author: Jon Davies

Jon Davies is a graduate of Johnson and Wales University of Culinary Arts. His work as a chef has taken him to Aspen, Colorado; Cape May, NJ; and the odd private jet for culinary gigs for the rich and famous.

Red Storm Rising: The Sauce vs. Gravy Debate

Persnickety shows you how to make homemade tomato sauce in just 15 minutes.

Time to Get Sauced

The place to begin to learn the craft of sauce making is at the bottom of the pan. The humble pan sauce is quick, easy and delicious. Recipe for Scallops with Sherry-Mushroom Cream Sauce

Grill of my dreams

Down at the shore we know that seafood and the grill are a perfect union. Recipes for Mojo Shrimp and Sweet Chili Fish in Foil

Pulling Mussels from a Shell

Mussels are the black sheep of the shellfish world. Lacking the sex appeal of oysters and not as boldly flavored as clams, mussels need some muscle in the P.R. department.

Oyster Stew: Simply Sinful

Sometimes a simple dish can be more powerful than an arsenal of spices and heavy handed techniques. Oyster Stew is one such dish.

The Crab Cake Doctrine

What makes a superior crab cake? For the truly crabby, only Blue Claw Crabs will do. Enjoy my award-winning crab cake recipe.

Get cooking with eggs

The recent culinary trends of farm-to-table, organic and slow foods are all, at their core, about embracing the ingredients. Recipes: Spinach-Feta Omelet; Poached Eggs with Chicken and Cheddar Hash