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Italian Sausage Chili – Another Super Bowl

It’s been a while since we posted a chili recipe, and what better time than right before the Super Bowl? When it comes to feeding large grou...

I’m not sure why I hadn’t thought of this before, but what more perfect marinade and glaze for a Super Bowl hot wing than a Jamaican jerk sa...

I won’t go into the sordid details of how I came into possession of substandard shrimp, but it did afford me the opportunity to demo a few t...

Very few love Kentucky Beer Cheese at first bite. As you crunch your first taste, the palette quickly identifies a sharp cheddar cheese spre...

As legend has it, many years ago in Tucson, AZ, a woman accidentally dropped a burrito into a deep fryer. She started to blurt out a common ...

As many of you hardcore foodies know, there’s a southern tradition of eating beans and greens on New Year’s Day to help bring good fortune i...

I love deviled eggs, and have probably had fifty different versions over the years, but these crab-stuffed beauties may be my favorite. The ...

Tri tip of beef is a common summer grill option, but I don’t think I’d ever seen it done as a holiday roast. I tried to think of a reason wh...

This time of year can be a little schizophrenic for a cook. We’ve not quite let go of summer and its fast, fresh food; but at the same time,...

Labor Day weekend is always a bittersweet holiday. It’s supposed to honor America’s organized labor movement, but really what it mostly cele...

Beef satay was the very first Thai food I ever tasted, and it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and sli...

When I first do a version of a classic dish like paella, I try to use a minimum of number of ingredients and steps so we focus on the techni...

You may remember this peach coleslaw from such video recipes as, Grilled Coffee and Cola Skirt Steak . It was a beautiful match, and as I at...

I don’t make a lot of Indian food on this blog, but I do borrow a lot of techniques inspired by that cuisine. Things like toasting spices in...

No one’s really sure why this magnificent dish is called barbecue shrimp, but since it was invented in New Orleans, let’s just assume they h...