Recipes

  • In Texas, chili is about two things – beef and chiles. No self-respecting Texan would dream of putting beans in their chili. That’s just not how it’s done. And as much as I hate to admit it, they’re right. Chili was invented by the cowboys driving cattle across the range. The two things they had […]

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  • Yeah, you could always just grab a box of Betty Crocker off the shelf to satisfy that craving for a rich, chewy, chocolate experience. Or you could make these ones from scratch. It’ll take you about the same amount of time, and you’ll end up with something that makes those box-mix brownies look like a […]

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  • A true study in chocolate for the connoisseur and the indulgent alike, this dish explores and showcases the intricacies and nuances of chocolate flavor and texture, and cannot rightfully be relegated to the “dessert” category. Any of the different elements that make up this glorious creation could be the substantial part of – or even […]

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  • Brisket is a particularly interesting cut of beef – it’s the pectoral muscle of the cow, and as such, it gets a lot of work during the cow’s lifetime, and is a fairly tough cut of meat. However, that toughness is balanced by it’s incredible flavor. When prepared properly, a brisket can become tender, juicy, […]

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  • Challa bread (pronounced “Holla!”) is a traditional Jewish bread made with eggs and oil, rather than butter. It’s slightly sweet, and makes a ridiculously tasty french toast after it’s a little stale. If you’re afraid of making bread, let me assure you, this is one of the easiest breads to make that I know of. […]

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  • French onion soup is one of my favorite soups ever. I judge many restaurants based on their ability to execute this soup well. It’s not especially difficult to make, but it’s time consuming, and you can’t cut corners. Caramelizing the onions takes time, and that’s where all the delicious subtle flavors in this dish start.FrenchOnionSoup […]

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  • The grilled cheese sandwich is a hallmark of childhood and a relic of early 70′s Americana. I grew up on them. Two pieces of WonderBread, a single slice of Kraft cheese in the middle, buttered and toasted. Easy, right? But just not that appetizing to anyone over the age of 6. If you’re going to […]

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  • Shrimp & grits, along with collard greens, is about as “Southern” as you can get when you’re talking about southern food. Any good Southerner knows how to make tasty grits, and I’m not talking about the ‘quick grits’ you find next to the oatmeal and cream o’ wheat at the grocery store. Grits are basically […]

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  • Irish Stew is perfect for winter weather – it’s hearty and filling, loaded with all kinds of nutritious ingredients, and it’s damn tasty. Plus, once you understand the basic concept and method for making a stew, you can use the same basic template and procedures for making excellent soups and stews with whatever ingredients you […]

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  • This is more or less a generic green sauce used in much of Pakistani cooking. Just like there are thousands of varieties of barbecue sauce in the US, there are thousands of variations of this green sauce. This one was inspired by Mo’s green sauce from the Waki Paki food truck in Salt Lake City (who, […]

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