I’ll admit it: There have been times in my life that I’ve been addicted to Chinese take-out. Here’s my version of General Gau’s chicken, a classic favorite from American Chinese restaurants. It’s not really authentic, but it’s seriously good stuff.
One of my favorite weeknight chicken dishes. It’s simple to throw together, and you can make the rest of your meal while it’s in the oven. A bonus? Chicken leg quarters are usually pretty cheap.
To make this recipe, cut a pocket in thick-cut pork chops. Stuff with prosciutto, cheese, and fresh sage. (Yep, this is pig stuffed with more pig.) Sear on both sides to develop a flavorful, brown crust, then finish in the oven. That’s it.
The idea of making cheese at home is kind daunting. There’s talk of rennet and starters and thermometers and precise temperature readings. Make no mistake, I’ll get to major cheesemaking. One of these days. Luckily, making ricotta at home is an easy way to get your feet wet. And you’re almost guaranteed to succeed. All […]
This is, hands down, the most delicious thing I’ve made in a long time. And the most expensive. And the most time consuming. And the most primally … viscerally … carnivorously satisfying.
Seriously? You guys know me: This is kind of not my style. Where’s the butter? Where’s the bacon? Why is there no wine? Why does this seem…healthy? Who are you and what have you done with The Mouse? I know. To me, edamame (a.k.a. soybeans) are those little salty pods that you nibble on when […]
For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.
As much as I love (love, love) fried food, this is one of my all-time favorite ways to cook chicken. This is my entry into Breakstone’s Triple Churned Challenge. You can vote for my recipes daily—and be entered to win $300!
Here’s my take on a popular recipe for Buttermilk Cluster rolls. These rolls are crusty on the outside, soft and moist on the inside—and dotted with bits of bacon and toasted pecans.