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 ...