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  Mole, mole, mole, moley! Not a skin condition, but rather a delightful tradition of complex sauces bought to us by our neighbors to the south. However, whenever I read “mole” on a Mexican menu, this comes to mind: Doing the research for this recipe was nuts! Everyone claims to have their abuela’s REAL, AUTHENTIC mole recipe. Well, judging by the variances...

  Let’s start off by properly setting the mood for some turkey eating: No joke: this song is one of my favorite parts of Thanksgiving.  One of the radio stations in my home town used to play this song every third week of November. I had a serious Adam Sandler obsession in high school and I vividly remember sitting next to my tape recorder, waiting for this...

I know my recipes are complex. I know they take many steps, food manipulation, and time. But that is what makes them oh so good! Right? Or can we make this less complicated… Typically, I am opposed to kitchen short-cuts because I value my ingredients. I want to know exactly what goes into my food and how it got there. I also feel a certain sense of accomplishment...

Chili can be an amazing topping! Nachos, fries, omelets, mac and cheese, hot dogs, whatever! However, making a chili that can be used as a topping is a bit different than making a chili that is worthy of solo meal status. The consistency has to be a bit soupier and the flavors a bit more concentrated so the chili flavor will still shine through whatever you are putting...