When I say “sushi”, what image enters your mind? There’s so much more to sushi than a little tube of seaweed encasing rice and raw fish. Listen now to my short introduction to sushi and get ready to find your new food passion. Then, try your hand and make your own Sashimi and Avocado Appetizer for a fun night of dining at home. My recipe is easy to prepare and requires no special equipment!

Listen now to Chef JoAnna’s audio cooking class for her step-by-step instructions on how to trim, season, tie, sear, roast, and serve beef tenderloin to develop the maximum flavor and create a truly remarkable meal.

Kris in Larchwood is hosting a graduation party and asked for ChefsLine help. Listen now as Chef JoAnna describes the essential touches needed to create festive and functional platters of cold cuts and cheese for a party.

Some additional important tips for Kris and other party platter host/hostess:

Pre-cut the rolls and keep them wrapped in in plastic until right before serving. Place in basket (or whatever) and cover with a clean towel or cloth napkins.

Purchase 1/3 pound of meats and cheese per person. For 40 young and hungry guests, a bit under 10 pounds of deli meats and a little over 3 pounds of cheese will do it! Purchase 3:1 meat to cheese.

Rose in Tempe wants to make a traditional Sunday roast beef, but doesn’t want to use a rib roast. Given the price of what’s often called “prime rib” that’s understandable.

Rose, no other cut of beef will be as tender and juicy as a rib roast — that’s why it’s so expensive, but with a little care and some patience you can produce good results with a top round, rump roast, or even eye of round (the prettiest). The key is slow roasting it and not cooking it past medium rare.

Ingredients:

• 1 3 - 4 lb roast
• salt and ground black pepper
• 2 Tbsp olive oil
• 1/3 cup red wine
• 1 cup low sodium beef broth

Method:

Heat the oven to 250F. Generously season the roast with salt and pepper.

Listen now to Chef Cary present some do-ahead french fry techniques for Thomas, of Alaska. He asks: “Can I peel and cut french fries hours ahead of time?”