Dennis Littley | Source | 40yrs experience as a fine dining chef, now home recipe expert at Ask Chef De...

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Dennis Littley

40yrs experience as a fine dining chef, now home recipe expert at Ask Chef Dennis
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Dennis Littley, a fine dining chef, with over 40 years experience in the kitchen and owner of askchefdennis.com,

'As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. I am a classically trained chef and have worked in white tablecloth restaurants, executive dining, and finally, at the end of my career at an all-girls Catholic high school where I took school food to an entirely new level. After 3 years at the school, I created a Culinary Program that brought acclaim to the school and was used as a model for other schools around the country.'

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  • Chef Dennis Littley Shares Expert Insights on Culinary Techniques
    Dennis explains "citrus supreme" as a technique to enhance dishes like salads. Essential tools include a sharp paring knife. He emphasizes preheating sauté pans to prevent sticking and recommends copper cookware for its heat responsiveness. "Copper is ideal for temperature-sensitive dishes," he notes. Despite its care needs, copper remains a fine dining staple.
  • Maggots in Orange Juice: Chef Dennis Littley Weighs In
    Dennis explains that while maggots in oranges aren't typical, damaged fruit can attract bugs. He advises caution when picking fruit, especially in public areas. "If there’s any question about the safety of an ingredient, it’s better not to use it." Always inspect fruit for signs of decay and prioritize safety over freshness.
  • Chef Dennis Littley Reveals Top Jarred Marinara Picks
    Dennis recommends Rao’s, Carbone’s, and Mezzetta’s marinara for their authentic flavors. He uses them for quick meals like meatballs and eggplant parm. Dennis advises, “Always look for real tomatoes, olive oil, onion, garlic.” He enhances sauces with garlic, chili flakes, or Parmigiano-Reggiano and uses marinara for baked eggs, pizza sauce, and chicken parm.