Spring Vegetable Tartine with White Anchovies – Food Wishes and Little Fishes

It’s not unusual for me to borrow ideas from the various restaurants I visit, but they’re normally tweaked, altered, or otherwise adapted. T...

Colcannon Hash – I Invented This, As Did Others Before Me

Every year about this time, I try to do some kind of culinary nod to St. Patrick’s Day, and this colcannon hash is the latest example. I rea...

Roasted Butternut Squash Soup – Legend of the Fall

This roasted butternut squash soup is probably my favorite fall soup of all time, which is why I’m so shocked we haven’t posted a video for ...

Borscht-Braised Beef Short Ribs – It Sure Beats Beets

Even though I often joke about naming dishes a certain way to help with the search engines, I rarely actually do. Mostly because I don’t get...

How to Make Fresh Spring Rolls – Authentic is as Authentic Does

Based on the YouTube comments appearing under the newly posted spring rolls video, lots of people missed the part about this not trying to b...

Homemade Dill Pickles – Naturally Fermented, Whatever That Means

This is going to be an easy post, in that I know virtually nothing about fermenting pickles. The only thing I know for sure is how to make t...

Grilled Pattypan Squash with Hot Chorizo Vinaigrette – Almost Stuffed

Michele does a fantastic, sausage-stuffed pattypan squash, which was actually how these were supposed to be prepared, but someone, and we wo...

Summer Vegetable Cavatelli with Fresh Corn “Cream” – Corn Not Cows!

There’s a restaurant near us that features a burrata-filled tortellini, served in a cream sauce fortified with fresh, sweet corn. It’s a won...