Chef Katie Button offers a glimpse into her all-new workshop, Cook Like a Chef: Recipes for the Home Cook. 

Cook Like a Chef: Recipes for the Home Cook

Learn how to prepare French omelets two ways while mastering the fundamentals of heat control and flavor pairing. Katie whips up a simple French omelet and then elevates it by adding salmon and herbs inside.

The Perfect French Omelet

Discover how to brine and perfectly cook pork chops with rosemary cream sauce as Katie teaches the art of brining, a fundamental skill chefs use to maintain moistness in meat.

Pork Chops with a Rosemary Cream Sauce

Master the skills to prepare a perfect roast chicken as Katie demonstrates the fundamentals of roasting meat without drying it out and masterfully carving poultry.

Whole Roast Chicken

Develop your pasta preparation skills and cook along with Katie as she shares her tips for making spaghetti carbonara. 

Spaghetti Carbonara

Create a smooth yet hearty butternut squash soup as Katie shares her delicious and versatile recipe that can easily be applied to making almost any other type of vegetable soup.

Butternut Squash Soup

Learn how to prepare mashed potatoes two ways and achieve a perfect texture every time. Katie’s rustic mashed potatoes are simple and casual for a weeknight dinner, while her refined mashed potatoes are elevated for special occasions.

Mashed Potatoes Two Ways

Celebrate vegetables by preparing ratatouille with Katie while learning fundamental skills, like how to sear and build flavors, as well as how to handle a knife like a pro.

Ratatouille

Cook along with Katie as she demonstrates how to prepare vegetables such as asparagus and artichokes by mastering the fundamentals of blanching and boiling.

Asparagus and Artichoke with Hollandaise

Discover delicious recipes and new cooking techniques with Katie Button.

In my book, whole-roasted chicken is an essential recipe for any kitchen. There’s something comforting about the smell enveloping you as it roasts. I always add vegetables to cook alongside the chicken to make dinner a little easier – all in one pan, delicious, and hearty. While there’s wide versatility in the veggie selection, parsnips are a good choice because they caramelize to candy-like sweetness when they cook. Rosemary adds an irresistible piney flavor. But the crispy chicken skin is the star. For the best results, it is imperative to season the chicken with salt ahead of time. After buying the chicken, go ahead and prepare it for cooking by salting it. Seasoning ahead of time will allow the salt to penetrate into the chicken, making it more delicious and help retain moisture when roasting.

Roast Chicken

Aside from the traditional eggs Benedict, hollandaise is best accompanied by fresh vegetables, cooked to perfection. This recipe covers two of my favorites, with two different preparations: asparagus and artichokes. Blanching helps quick-cooking vegetables maintain vibrancy and a snappy texture, so it works perfectly for the asparagus. Blanching is also great for broccoli in a broccoli salad or green beans, fennel, peas, and carrots. Meanwhile, artichokes can be a bit more intimidating. They are oddly shaped, very firm, and thorny. After trimming and boiling in well-seasoned water, the leaves slip off to expose the tender underside, making them the perfect vessel to scoop a bit of tasty hollandaise.

Asparagus and Artichokes with Hollandaise

French Omelet

Pork Chops in Rosemary-Mustard Cream Sauce

Spaghetti Carbonara with Spinach

Mashed New Potatoes with Chives

Olive Oil Mashed Potatoes

Classic Ratatouille

A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

Katie Button

Course: Cook Like A Chef Asparagus and Artichoke with Hollandaise

Katie Button's Asparagus and Artichokes with Hollandaise

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