This is another one of our favorite recipes because you can add almost anything to it. It's useful when you want to use all the random ingredients in your fridge, or when you want to warm up on a cold night.
This recipe was passed over to me by my dad who created it as a way to get an appetizer out for hungry guests with as little involvement on his end as possible - so that he could focus on whatever else was going on in the kitchen that day, rather than one more app.
Salmon is one of those foods that instantly transports me back home, to Maine where I grew up. I grew up eating mostly seafood, a benefit of both being upper middle class and living in a coastal town in New England. I preferred shellfish mostly though. Clams, Mussels, Scallops, Lobster, Crab, etc. I never got … Continue reading Pan seared salmon
Want to make smokey, sweet glazed ribs but don't want to own or operate a smoker? This is the recipe for you!
If you've read the cookbook "Momofoku" by David Chang then there won't be a whole lot of new information here. David recommends using a dry-aged ribeye but his recipe is just as wonderful on any store-bought ribeye you can get.
Pho is the national dish of Vietnam, it has complex, deep flavors and is the perfect comfort food. Warm, hearty, and refreshing - it can turn even the coldest nights into amazing food memories.
Eating eggs late at night has been something of a tradition in my family, driven mainly by my dad since I was a kid.
One of the best tips I ever got, as far as cooking goes, was to save the portions of vegetables that I would normally throw away and use them later to make stock. And like all great pieces of advice, I ignored it... until recently. Now that I've done it a few times, I'm hooked. Our … Continue reading Stock Making