We never do know what tomorrow will bring. One day I am teaching a cooking class in my home for a group of friends and the next I am in Joh...

A good friend in the kitchen is the oven pilot light. Today I used its delicate warmth to assist my bread rise and to gently dry out my fre...

Check out my new store. Click here . You may also find a link to my store at chefcontos.com . On a regular basis I receive many questions a...

Thank you to Melissa Pasanen and the Burlington Free Press for a great story in last weeks savorvore section. Read below. This Friday on ...

Long long ago in Chicago lived Meson del Lago, an authentic Mexican restaurant run by my father Bill Contos. With my family's histor...

As I prepare for my culinary adventure to Mexico next week, I am enjoying the snow storm! Sledding, warm spiced wine, and laughs with a grea...

Time is flying by lately. It must be the excitement of self-employment. I have been having an extremely great time teaching all sorts of c...

Attention Vermonters- Not sure what to do with that defrosted chicken? This Friday, February 5th, I will be at your service at Sweet Clover ...

Hello, We have finally adjusted to not having an abundance of cookies in our house. The cookie marathon was extremely fun, I highly recommen...

My cookie marathon comes to an end but not without one last recipe. Ending on a healthy note has been on mind, especially since I tallied up...