Casey Wilcox

Trained on the job, I've worked my way around the country, learning different cuisines, and working my way up the kitchen food chain. Originally from Syracuse, NY, I spent time in Las Vegas, as a pastry chef in Memphis, before sous chef at Uchi and finally executive chef at Justines in Austin.

By: Casey Wilcox

Sharpen up your kitchen skills as Casey Wilcox talks about how to choose kitchen knives in this Co+op Kitchen video.

By: Casey Wilcox

Casey Wilcox demonstrates several basic knife cuts in this Co+op Kitchen video.

This versatile vinaigrette serves as a sauce for blackened poultry, fish or meat and adds zest to veggies or potatoes.
Grilled Chicken with Creamy Dijon Mustard Sauce with Capers
This creamy sauce starts with a basic velouté and adds zest to cooked poultry, fish, pork, veal, noodles or vegetables.
By: Casey Wilcox

Making dressings from scratch is simple once you understand the basic principles of emulsification.

This dressing adds a bright flavor to salads or raw vegetables and makes a great dip!
Ten minutes is all you need to make a mouth-watering blackened salmon fillet with this Co+op Kitchen video recipe.
Salad on a plate topped with white ginger jalapeno dressing
This zesty dressing adds a kick to greens, cucumber, fish, or more delicate vegetables.
This warm dressing complements hearty salad greens, steamed collards or kale, and boiled potatoes or meats.
By: Casey Wilcox

Casey Wilcox demonstrates how to add spice to your cooking by blackening salmon.