Saturday, October 21, 2017

Classic Roasted Chicken

In reading Anthony Bourdain's follow-up to Kitchen Confidential (the book that made him), Medium Raw, there is a section where he basically vents on the...

Miso Deviled Eggs

Deviled Eggs are a divisive food — people either love them or hate them; I haven’t seen much middle ground. We’re not even in...

Salsa and Guacamole

Some consider chips, salsa and guacamole an appetizer, but I think they make a great meal. In fact, my belly would much prefer if...

Watermelon-Elderflower Margarita

Last summer was pretty idyllic for me. I did some traveling, was in a new relationship and had a new social circle. The latter...

Potato Chip Chicken

I like fried food just as much as the next person — even had a home fryer once. I got rid of it because...

Hard Cider BBQ Ribs

Earlier this year, a good friend asked if I would create some images for a hard cider guide he was writing. Or maybe I...
Spicy Watermelon Salad

Spicy Watermelon Salad

Most things I cook and recipes I create are either inspired by something I’ve seen or tasted, with my own take on it, or...

Grilled Peaches and Burrata

This dessert was inspired by a plate; I’ve heard of this happening with chefs and thought it was weird, until now. I had discovered...

Pozole

Pozole comes in many varieties: rojo, verde, blanco, chicken, pork and human… er, gross. (Yup, I did some checking.) Looks like pozole has quite...

Tortilla Soup

My dad calls it taco soup. Whatever he wants to call it, I’m obligated to make it every time the family gets together. I...

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