Homemade Italian Sausage – I Was the Uncle Bill of My Slow Casing Fill

The last time I remember making sausage was with my Uncle Billy many years ago, who was doing his famous dried Italian sausage for Christmas...

Grain-Free Butter Bread – Going Full Keto

I've always wanted to try making one of these grain-free loaves, and since I've received tons of food wishes for it, I decided to fi...

Grilled Root Beer Beef – Almost as Good as an Ice Cream Float

I’ve used something very close to this root beer marinade for lamb several times, and had great success, so I’ve been eager to try it with s...

Celery Sorbet – It Only Sounds Crazy

If you set out to make an ice cream or sorbet from a vegetable, celery wouldn’t be your first choice, but nevertheless, these unremarkable r...

Fried Cheese Egg Toast – The Breakfast of Champions (In a Rut)

I’m not sure what your usual breakfast routine entails, but chances are you occasionally get bored with it, and crave something completely d...

Barbarian Beef – Our Oldest Recipe Yet

Ever since I saw Alton Brown grilling skirt steak on hot coals, I’ve wanted to try this technique for a larger hunk of meat, but it was the ...

Chocolate Granola – Take That, Count Chocula!

I know chocolate granola sort of sounds like candy, but introducing cocoa into the mix not only makes it delicious, it also actually makes i...

Madame Cristo, I Presume

I was attempting to do a little twist on the venerable Croque Madame, by soaking the toast in a custard batter before frying, instead of top...

The Perfect Margarita, According to Me

Mastering the Margarita requires a certain amount of practice, which is the good news and the bad news, but once you dial-in your perfect r...

The Ultimate Berry Crumble – The Ultimate

I was only half kidding about the “ultimate” designation for this, as it truly was everything I’ve ever wanted in a fresh berry crumble. Thi...