I have a deep affinity for crackers. Not gourmet varieties, or even homemade, but good old plain Jane everyday crackers, be it Captain’s wafers, or saltines, and especially any kind that comes two-to-a-pack. I don’t think anyone needs a reason to like crackers but my fondness, I am certain, begins with my childhood memory of … Continue reading The Wonder Of Store-Bought Crackers
I am new to slow cookers. I bought mine with the intention of immersing myself into the world of the crock pot. My reasons are simple I need to create a few bigger blocks of time each week to immerse myself into other projects. It feels like the right thing to do. But I have … Continue reading Taiwanese Beef Noodle Soup (For the Slow Cooker)
I can't tell you how many times I made crab cakes while working at different restaurants. I am pretty sure even I don't want to know. What I do know is many times they had lots of flavors sans one, crab and I often thought the cakes were more bread crumb than crab. So here … Continue reading RECIPE CARD: All-American Crab Cakes
I like the unexpected. Especially when it is something new to me, or it tastes and sounds exotic but in reality it has a longstanding history—a marriage of flavors that is natural. Flavors tried and tested over time, in this case, in towns all across Portugal. Octopus is a food that falls into a category … Continue reading Octopus and Potato Salad with a Tomato Vinaigrette
There has never been a more one-of-a-kind pizza like the bar pizza. For the most part they are never good, many times they are awful, but that has never stopped anybody from ordering one. Patrons order them because they are drinking. Combine it with hunger and it makes these pizzas far better then they would … Continue reading Bar Pizza—It’s What You Crave
On the go or even post work out this is a simple nutritious salad that puts you in the drivers seat.
If you are like me, you have made what seems like hundreds of variations on beef stew; the classic tomatoey American version, a Korean version, Chinese, Irish, with beer, or with wine. It’s all done in the name of variety and the constant quest for new flavors to excite the taste buds. We do it … Continue reading A Very French Beef Stew
As a kid, learning to cook a fried egg and bologna sandwich is like teaching me how to load a gun without establishing any safety guidelines. While the combination of griddled bread, egg yolk, mayonnaise, seared bologna, and American cheese is white trash foie gras, perfecting the fried bologna without having made a grilled cheese, … Continue reading Cheats, Lies, and Hucksters (How to Cook a God Damned Grilled Cheese Sandwich)