Peach Financiers – Because French Bankers Hate Dirty Money

There are many different techniques used for making financiers, but as usual, I’ve chosen the easiest one. I would have been happy to try th...

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...

Spicy Caramel Chicken and a History Lesson

I’ve wanted to film an updated version of this caramel chicken for many years. It was one of the first videos I ever posted, and its unexpe...

Grilled Beef Flank Steak “Pastrami” – Backyard Deli

I’ll do a proper pastrami one of these days. Maybe right after I get a smoker. But in the meantime, this pastrami-spiced beef flank steak sh...

Fresh Fig and Goat Cheese…Tart?

There are worse problems in the kitchen than making something that tastes amazing, but is very difficult to name. Like, for example, somethi...

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...