Authentic Carbonara - Chef Sous Chef
Using just a few ingredients, our Creamy Carbonara is a simple spaghetti recipe that’s quick to make, perfect for weeknights, weekends & date nights.| Chef Sous Chef
Using just a few ingredients, our Creamy Carbonara is a simple spaghetti recipe that’s quick to make, perfect for weeknights, weekends & date nights.| Chef Sous Chef
Looking for the ultimate comfort food? This Roasted Garlic Tomato Soup with Grilled Cheese Croutons has a creamy tomato base and crunchy, buttery croutons that add a cheesy bite to every spoonful. A unique take on a beloved classic!| Chef Sous Chef
Quick and Flavorful: Juicy Italian Sausage Sandwich with Basil Aioli. Loaded with bold flavors, topped with melted provolone, roasted peppers, onions, and crispy bun. A must-have for summertime!| Chef Sous Chef
Our House Salad with Honey Dijon Vinaigrette is made with crisp romaine lettuce, vine tomatoes, smashed cucumbers, peppery red onions, and sourdough croutons. Tossed in a zesty homemade honey Dijon vinaigrette, this salad recipe pairs well with most entrees and comes together quickly in less than 10 minutes.| Chef Sous Chef
Welcome to Chef Sous Chef! We are the authors of the Eat With Us cookbook, and contributors to Food Network Canada’s Dining In and Menu Mashup web series! See our recipes and read our story here!| Chef Sous Chef
Skip takeout and make these Pizza Burgers topped with melty mozzarella, crispy tiny cup pepperoni, and homemade pizza sauce over a juicy burger sandwiched between toasted brioche buns. This recipe is going to blow your mind!| Chef Sous Chef
This Homemade Beefaroni Recipe is a nostalgic childhood pasta recipe made with straight-cut macaroni and beef cooked in a seasoned tomato paste and beef stock sauce. A one-pot dinner made in under 30 minutes, our version uses parmesan cheese and is served in a can as a nod to the OG Chef Boyardee beefaroni recipe. #copycat #pasta #dinner| Chef Sous Chef
Our Red Skin Mashed Potatoes are creamy, rich, and quite possibly the best potato recipe ever. Cooked in chicken stock for added flavor and then topped with butter, cream, and sour cream, this rustic and unique side dish is incredibly comforting and comes together in one pot – no boiling water or vegetable peeler required!| Chef Sous Chef
