Carne Asada - or Mexican Grilled Beef - is an iconic and popular dish in itself and a popular filling for othe

Authentic recipe for Guacamole, a Mexican staple and party food extraordinaire!

My personal favorite recipe for Salsa Roja - Cooked Mexican Salsa featuring tomatoes, chilies and a whole lot

The key to perfect dark beef stock is nothing more than perfect browning, a long, slow, steady simmer and lots

Kung Pao Chicken, a takeout favorite, is far better when made at home with love and care and actually far easi

Hailed by many as The Original Hamburger, this hamburger prototype is served to this day at Louis' Lunch in Ne

Dirt cheap pork cheeks become heavenly good eats in this playful adaption of the Milanese classic ossobuco.

A playful twist on an American comfort food classic: Smoked cheddar Mac & Cheese with a bit of BBQ bite

Want an incredibly easy way to cook prime rib perfectly every time? With this recipe *you* can be the envy of

This twist on a vinegar-based North Carolina BBQ sauce adds ketchup, sugar and spice for a more mellow take on

Follow this recipe for perfect French Fries... Every damn time!

My perfect dry rub recipe. This rub adds a nice flavor, a bit of heat and a lot of colour. Works well on just

An intensely flavorful and slightly more rock n roll recipe for Insalata Caprese - Italian tomato and mozzarel

Bacon? And Bourbon? In ice cream? You bet! Not only is it now a thing, it's also a pretty damn good thing!

Want perfectly crusty and flavorful sourdough every time? All you need are a few quality ingredients, this eas

An easy, perfectly versatile and flavorful sourdough starter perfect as a base for both wheat, whole grain and

My take on The Moscow Mule: An American Classic made using America's Original Craft Vodka and Crabbie's Alcoho

The ultimate recipe for Spaghetti and meatballs, an "Italian" classic invented and perfected by immi

This salmon tartare is purposely kept simple to highlight the flavors of the beautiful, fresh salmon. Serve th

I found myself in possession of a chicken carcass yesterday. And a chicken carcass, as they say, is a terrible

This cold remedy is best made using home-made stock. You can get by with store-bought but please consider an o

It’s no secret by now that I dig small-scale producers of quality foodstuffs. Producers whose efforts tell a

It's savory, it's sweet, it's the duct tape of the culinary world!

A classic aperitif - the Gin and Tonic - served up in a new and exciting way - as a sorbet!

It's Venison season here in the North and that's a pretty good thing. I took many years discovering my love fo

Pork cheeks marinated and braised in dark beer make for an absolute succulent and tender slow food winter meal

Quick and dirty recipe for decadent Zacapa-lazed ice cream made entirely without an ice cream maker.

A basic recipe for Goulash inspired by the woman who taught me how to love slow food, my grandmother.

A new twist on the classic mulled cider using Zacapa rum and a creamy caramel topping.

A spin on the traditional Louisiana gumbo using a, well, different kind of protein. If you can't (or won't) ge

Wondering what to do with those asparagus ends you discard on a regular basis? Here's a thought!

This is a dish I pretty much came up with as I went along, and one that turned out a little more lavish and co

A nod to the living legend Ron Jeremy and to all things weird and wonderful.

A reasonably authentic take on Pad Thai, the Thai stir fry classic! The recipe below serves one (hungry) diner

A French Bistro classic, Steak au Poivre, peppered steak in a creamy, peppery Cognac sauce.

Lamb pita meets pizza in this fusion cooking Easter experiment