I’m never one to make dessert. Desserts are usually time-consuming to make, and by the time I’m finished eating a meal that I’ve made, I rarely have room for dessert. However, the heat of summer is upon us in full force here in the Midwest, and who doesn’t like ice cream on a hot day? This recipe for fruit “ice cream” may not be true ice cream, but it’s still one of my favorites
Fish Tacos are an amazing thing. There’s so much going on with them at once; so many contrasting textures and flavors are being combined in the same moment. It also seems like everyone who has ever had a fish taco has what they consider to be the best way to make them, as well as the best topping for them. So, in keeping with that tradition, Nate and I got together one night and made some Epic Fish Tacos.
I remember when I used to think searing sealed in juices. Such an innocent time in my cooking life. Huffington Post recently had a summary of their top myths.
Eventually I’ll read all these cooking myths and I will know the secrets of the kitchen… or at least I can hope.
I’m sure I don’t need to remind anyone it’s currently prime grilling season. Grilling beef can get pricey for those tender cuts we all crave. Enter the beef kabob.
My smoking obsession still has not faded. This week, I’ll share how I did my wings.
Another great interview at Google, this time with Chef/Author/TV Host Bourdain. It’s long, but a very interesting watch. Food culture, cooking, being a chef, and hosting a tv show are all covered in this talk.
A few years ago I spent some time working in the Middle East and consequently fell in love with the food. One of my favorite additions to the meals served over there were the different pickled vegetables. One of my favorites were pickled turnips, so I decided to try and make them myself.
In the summer I love to use fresh produce as much as I can and in as many things as I can. A while back some friends of mine showed me this really simple, yet really satisfying dish that quickly became one of my favorite things to do on the grill while using fresh picked peppers.
For me, Wednesday is the hardest night of the week to cook dinner. Too tired to put a lot of effort into a meal, and I’ve run out of leftovers from the weekend to reheat. Often the solution is to order carry out because it’s quick and easy. Guess what – broiling a steak is quick and easy too.
The perfect solution for a middle of the week slump, or any other night of the week. Here’s how I did it: Continue reading