Green Quinoa Tabbouleh – Going Against the Grain

Like I said in the intro, I’ve never been a huge fan of quinoa, or tabbouleh, but for some reason absolutely love this green quinoa tabboule...

Grilled Pastrami-Spiced Lamb Top Sirloin – New Deli

There are so many things this pastrami inspired rub would work wonderfully with, but these lamb top sirloins have to be right near the top o...

Carrot Cake – So Good, I Make It Every 10 Years

If you were thinking we already did a blog post for carrot cake, you are correct, but we never actually did a video, since I was just testin...

Fresh Asparagus Patties – Spring is in the Air, After Coming Up Through the Ground

There are certain things I wait for every year that tells me spring is really here.   Baseball on the radio, having to change the clocks, an...

Corned Beef & Kimchi Fried Rice – Just Like Your Irish-American-Korean Grandmother Used to Make

After too many requests to count, I’m finally posting my recipe for kimchi fried rice, and by “my recipe,” I mean everyone’s recipe, since g...

Beer-Braised Lamb Shanks – Springing Forward with Lamb and Beer

We’re in one of those in between times of the year, when you start to see Spring ingredients and recipes, which are always a welcomed sight,...

Kimchi Corned Beef – Adding Some Seoul to St. Patrick’s Day

I’ve always loved St. Patrick’s Day, since apparently that’s the only day of the year I get to eat corned beef and cabbage. Besides the copi...

Beef Pirozhki – Russia, Russia, Russia!

Like most well informed, non-crazy Americans, I’m waiting for Russia to get their just desserts for interfering with our democracy; but, bef...

Easy Cheese Soufflés – Sorry, Béchamel

It's not often that you cut a step or two from a classic recipe, and it actually comes out better, but that's what happened with thi...