We can all agree that “it’s better with butter”, but what butter’s better? Well, it can depend. Just your basic butter (even if you splurge for some fancy, French, high fat butter) will get you pretty far, but there are some big drawbacks, or at least room for improvement. I know what you’re thinking– how […]

Read more "Gee, I like Ghee"

If there’s one thing Argentina’s known for, it’s soccer, and if there’s two things, it’s soccer and malbec wine… but when it comes to food it’s all about their steak!! And although I respect the hell out of them for all of the above, what they’ve done to elevate a steak is just magical. My […]

Read more "Jimmy Curry’s Chimichurri"

Not to be confused with quiche Lorraine, the classic French dish. Essentially, it is an egg custard baked in a pie crust named after the region in France it was created. Well, the region was actually part of Germany when quiche was originated, and the word quiche actually comes from the German word for cake. […]

Read more "Quiche Lauren"

“Can’t call it Texas chili ‘less it’s all meat and no tomatoes, you putt’n beans in it might as well be some Yankee crap!” Well, this might not be authentic Texas chili, but I’d still say it was a success. It seems we can’t let a winter go by without having a chili night, and […]

Read more "Not Texas Chili"

When you hear the word carbonara it just sounds so rich and creamy and maybe a little pretentious. Which is fitting for the dish, except the pretentious part. Like most popular dishes now it started as what poor people had sitting around in their pantries, but you don’t have to be in 1800’s Italy to […]

Read more "Carbonara you could take a nap in"

There’s just something about making homemade pasta that makes you feel so freakin’ cool! Throw a Pavarotti station on your Pandora and you’ll swear you’ve just taken a gondola ride driven by a young, in-shape, shirtless Italian man that’s making you question that extra scoop of gelato you had after lunch. And the best part […]

Read more "Pasta la vista, baby"

When it’s the middle of February and the cold weather is keeping you home bound under a zebra print monogramed sunggie, I say braise! There’s no better way to spend the day than watching a movie with a bottle of wine while a tough inexpensive cut of meat slowly turns fall apart tender perfect for […]

Read more "Braise Baby Braise"