Hello and welcome back class! Today I would like to share with you fine folks one of my favorite pasta dishes, orecchiette with crookneck squash. Now, don’t worry if you’ve never heard of orecchiette with crookneck squash before as it’s my own little invention. So what is orecchiette with crookneck squash anyway? […]
Orecchiette With Crookneck Squash Read More »
Marinara sauce is without question, the most famous and well-distributed pasta sauce found throughout the world. I mean it’s so pervasive that I can’t think of one Italian restaurant that doesn’t serve marinara sauce in at least a couple of its dishes. However, despite all of the love that we as a society shower
Tony’s Marinara Sauce Read More »
It’s my humble belief that every home cook should know how to make their own chicken stock. Sure you can get away with store-bought stock for tasks like adding flavor to grains, or for building depth in a sauce. But when it comes to soups, especially brothy soups, you will never get the same
Homemade Chicken Stock Read More »
When I was about 15 years old, my family and I took a vacation to the beautiful country of Peru. It was during this trip that I received my introduction to the great, diverse, and in my opinion, underappreciated cuisine of Peru. Needless to say, I loved everything I ate, but the one dish
Pollo a la Brasa (Peruvian Rotisserie Chicken) Read More »
I’ve been in love with Peruvian food ever since the first time I tried it, yet, when looking back on the experience, I can’t recall the exact dish I ordered. But that doesn’t matter for today’s discussion, because what I do remember is that the food was served with a mysterious green sauce on
Recently I was walking down the bulk food section of my local grocery store when I noticed that they were selling something labeled mayocoba beans. I had never heard of them before, however being a curious cook I figured I would just purchase some of the beans now, and figure out how to use them
In the tales of ancient Greek mythology, there existed a heavenly substance which was called ambrosia. It was the food of the gods, and ever since these myths were first written, many great minds have wondered what substance ambrosia was made out of. Well folks, after 27 years of eating many different foods, I
To be honest, I’m sort of new to the whole barbecue thing. I mean, obviously, I ate my fair share of it growing up, but as far as cooking “real” barbecue, well that was virgin territory for most of my life. However, four years ago my father invested in a stand-up smoker, and ever
In our BBQ Baked Beans recipe, I talked about how the most important side dish for any barbecue feast was beans. Well, today I want to follow up on that discussion by showing you folks how to make the second-best side dish for a barbecue, coleslaw. I mean what’s not to like about coleslaw?
If you were to ask me which dessert I love to make the most, the answer would easily be sorbet. Not only does it taste great, but more importantly it is incredibly easy to put together. You basically need three things for sorbet, some frozen fruit, some form of sugar, and a liquid with
Blueberry Gin Sorbet Read More »
