Billionaire’s Franks & Beans – Welcome to the Top 1% of Comfort Foods
Maybe it’s the billionaire(s) in the news lately, but for some reason I decided to take one of America’s most frugal meals, franks and beans...
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How to Make Fresh Spring Rolls – Authentic is as Authentic Does
Based on the YouTube comments appearing under the newly posted spring rolls video, lots of people missed the part about this not trying to b...
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Peach Financiers – Because French Bankers Hate Dirty Money
There are many different techniques used for making financiers, but as usual, I’ve chosen the easiest one. I would have been happy to try th...
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Homemade Dill Pickles – Naturally Fermented, Whatever That Means
This is going to be an easy post, in that I know virtually nothing about fermenting pickles. The only thing I know for sure is how to make t...
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Grilled Pattypan Squash with Hot Chorizo Vinaigrette – Almost Stuffed
Michele does a fantastic, sausage-stuffed pattypan squash, which was actually how these were supposed to be prepared, but someone, and we wo...
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Spicy Caramel Chicken and a History Lesson
I’ve wanted to film an updated version of this caramel chicken for many years. It was one of the first videos I ever posted, and its unexpe...
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Grilled Beef Flank Steak “Pastrami” – Backyard Deli
I’ll do a proper pastrami one of these days. Maybe right after I get a smoker. But in the meantime, this pastrami-spiced beef flank steak sh...
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Fresh Fig and Goat Cheese…Tart?
There are worse problems in the kitchen than making something that tastes amazing, but is very difficult to name. Like, for example, somethi...
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