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...

Scottish Oatcakes – The Pancake, Not the Paperweight

If you Google, “Scottish Oatcakes,” you’ll see lots of pictures of what looks like thick, dense, pressed oatmeal cookies, which is the most ...

Strawberry Semifreddo – Semi-Amazing

I used to tell my students to never try making classic desserts “healthier,” since your guests will always compare it to the unhealthy, and ...