Beet-Cured Salmon Gravlax – Easier and Slower Than You Think

Even though I only do it once every few years or so, making salmon gravlax at home is a fun weekend project, and with very little effort, yo...

Barbarian Beef – Our Oldest Recipe Yet

Ever since I saw Alton Brown grilling skirt steak on hot coals, I’ve wanted to try this technique for a larger hunk of meat, but it was the ...

Seafood Sausage – Behold, the Rarest of All the Sausages

This seafood sausage recipe is one of those dishes you learn in culinary school, and then never make in a restaurant, the rest of your caree...

Homemade Corn Tortillas – Seconds to Learn, Years to Master

Even though they only require a few of ingredients, and the technique to make them only takes a few seconds to learn, homemade corn tortilla...

Holiday Cheese Board – Finding Michele

After posting the long, and relatively complicated croissants video last week, I decided to take a little mental break, and do a video for ...

Flaxseed Crackers - Meet the “Flackers”

I usually try new recipes, or techniques because they sound delicious, or unusual, but once in a while I’ll try something just because it so...

Chicken Little – The Sky is Not Falling

Armed with nothing more than a sharp boning knife, and some patience, pretty much anyone can make this visually impressive, “chicken little....

Stuffed Hasselback Turkey Breast – A Little Thanksgiving

Everyone loves a traditional turkey dinner with all the fixings, but because of the time and work involved, we usually only get to enjoy it ...

Rice Crispy Wings – No Breakfast Cereal was Harmed in the Making of this Video

As promised, here is the rice-flour coated chicken wings recipe I teased in the mumbo sauce video. It’s hard to believe that this is the fi...

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...

Sourdough Bread: Part 1 – Let’s Get This Started

Welcome to part one of a two part video series for how to make sourdough bread, with nothing more than flour and water. If you’re thinking I...

Homemade Phyllo aka Filo Dough – One Step Away from Baklava

At long last, we’re finally going to post a baklava video, which I decided to make a lot harder, by making the filo dough from scratch.  Whi...

The Butcher's Steak – Too Good to Sell?

This great steak is considered something of a butcher shop “secret,” but not because they’re selfish, and can’t stand the thought of you bei...

The Name's Cream...Clotted Cream

If you invented a cream preparation so incredibly delicious that you couldn’t bear the thought of anyone besides you, and the other dairy fa...

“One-Step” Chicken Noodle Soup – For When You’re Sick of Following Recipes

Or, just plain sick. Yes, I’m a little under the weather, but as they say, the show must go on, and that “show” ended up being me just throw...

Norwegian Butter Sauce – Better Know as Sandefjordsmør

My Norwegian pronunciations aren’t any better than my French ones, but as challenging as saying, “Sandefjordsmør,” may be, this amazingly si...