When it’s cold and gray outside, almost nothing is more comforting than a warm, hearty homemade meal. Braising is one of my favorite cooking methods, and this savory ragu is the perfect cure for the winter blues. I like to start this recipe right after breakfast, so the whole house smells incredible for hours!

Don't forget your side dishes for your holiday table. I like to serve my Guests asparagus. Cooked correctly, it is the perfect compliment to beef, poultry or seafood entrees. Our Jumbo Asparagus with Hollandaise Sauce is a popular menu item with our Guests at Ocean Prime. Asparagus is not difficult to prepare - view my video below and learn how to peel and cook asparagus for your Guests!

Everyone always asks me around this time of year…what is the best way to prepare a Turkey?   I have always loved a fresh roasted turkey that has been “Brined” first.   A brine is simply a salt bath that will accomplish two things: 1) it will inject great flavor into the meat, and 2) it will produce a moist bird.  Here's my favorite recipe for a turkey brine.

It is hard to believe that it is August already! I think of summer picnics that include BBQ, watermelon, baked beans and mac-n-cheese....some of my favorite foods! So here are a couple of my "backyard BBQ" recipes that I hope you will enjoy!

Happy First Day of Summer! Asparagus is a great vegetable for the summer grilling season. It's one of my favorites! Peeling and cooking asparagus doesn't have to be difficult -- just watch my video.

May is National Celiac Awareness Month, and I'd like to take this opportunity to remind you that we have the greatest gluten-free menus you'll find anywhere.

It's no April Fool's Joke -- the U.S.D.A. recently released their 2010 Dietary Guidelines for Americans and recommended that we increase our seafood intake to at least 8 ounces a week!*

Finally the weather is beginning to break here in the Midwest and I for one love a clear, light “Bowl of Heaven” when the sun shows it’s face again!

It's important to work with the right tools in the kitchen and to always make sure your knives are properly sharpened. As a chef, I sharpen my knives at least once a week...

This is one of my favorite times of year, and I'd like to share a couple of my holiday recipes with you. Enjoy, and I wish you a safe and happy holiday season.

Every time we have a party at the Hinshaw household I like to have Deviled Eggs for a snack. Here are a couple great and simple recipes that will be fun for the Holidays.

Our team has been busy in the kitchen and we recently unveiled our new spin on our Point Judith Calamari appetizer at Ocean Prime.

We just relaunched our website and we’re pretty excited about some of the new content we’re going to be able to post.

We grabbed our exec chefs back in May for a menu inspiration trip to Napa and San Francisco.  Started experimenting a little and got some guest feedback before we finalized some choices we’re really excited to share.

Shot on location in Chef Hinshaw's home kitchen.

Shot on location in Chef Hinshaw's kitchen.

Shot on location in Chef Hinshaw's home kitchen.

Here's an easy to follow recipe for the French Onion Soup served at Ocean Prime.

Here is a recipe for Crab Cake.

Wild Rice Pilaf recipe...