Sour, sweet, fermented.
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Macaroni + Cheese + Leftovers? Limitless possibilities.
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Simple fine dining, at home.
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If you have some leftover pumpkin pie this year, look no further.
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Green beans, mushroom bechamel, crispy shallots. What’s not to love.
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Stuffing on the outside, turkey on the inside.
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Mayonnaise, the most versatile condiment in the world, just got more versatile. Just when I thought it couldn't get any better, I found out it can be used to sear a steak. Results below.
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What happens when you combine roasted goodness with the sourness of fermentation? Let’s find out.
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I stole some cooking techniques from gumbo and implemented them on classic chicken noodle soup ingredients.
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Spicy & Sour. It’s fermented hot sauce time.
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Episode 1. The quest for the best green hot sauce starts here.
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Using dull knives is one of the seven deadly sins of cooking. Don’t make the same mistake I did.
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Did you know that honing rods don’t actually sharpen your knife? Also, I ditched my steel rod for a ceramic one.
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Juicy, beefy, peppery. Chicago knows what they are doing with this sandwich.
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Learn how to pickle any vegetable (or fruit) with this lacto fermentation method from Noma.
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Cook faster, brown better? Cut on the bias.
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So you want to make crispy potatoes in the oven? Let me help with that.
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The Taco Tuesday Season Finale. In this one, we aren’t making any tacos…
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