Delicata Squash – They’re Not Just for Decorating Anymore

I always look forward to seeing delicata squash appear in the Fall, but with that comes a certain amount of frustration, since I’m pretty su...

Cider Braised Pork Shoulder – And by “Braised,” We Probably Mean Stewed

If you watched our recent spaetzle video , you saw me serve up a nice hunk of cider braised pork shoulder, during which I wondered out loud ...

Today’s Video Delayed Due to Wisdom

Tooth, that is. I have a cracked wisdom tooth that needs some attention, and so I’m not exactly sure when I’ll be able to finish the voice o...

How to Make Spätzle (aka Spaetzle) – Little Sparrows for Big Meat

Apparently “Spätzle” translates to “little sparrows” in German, which makes a lot of sense when you consider their shape. What doesn’t make ...

Almond Biscotti – Because Winter is Coming

This biscotti video is another installment in our long-running series, “Recipes I Can’t Believe I Haven’t Posted Yet.” But, while I took my...

Crispy Basket Burritos – For Once, Oven-Baked is Better Than Fried

I worked at a Mexican restaurant while in college, and one of my least favorite tasks was frying the flour tortilla bowls. You had to hold t...

Chicken Tinga – Torn Between Two Lovers

Whenever I’m ordering something with chicken at a taqueria, I’m always presented with the same three choices. The grilled chicken, the green...

Chorizo Fundido, Completo

If too much sausage in a cheese dip was the biggest problem you have during a workweek, you have to consider that to be a pretty great week....

Sea Bass San Sebastian – Haven’t Been There, Done That

You do not have to go to a place, to be inspired by their food. In fact, it’s a lot cheaper, and easier if you don’t. So, as I stated in the...

Sourdough Bread: Part 2 – The Finished Loaf

Welcome to part two in this series for how to make your own sourdough bread, using nothing more than flour, water, a little salt, and a whol...