I’m not saying this spicy salami spread is as good as traditional nduja, but I am saying this takes about 3 months less time to make, and st...
Portuguese Custard Tarts – The Hieronymites Got This Right
I’ve made custard tarts before, but never the world-famous Portuguese custard tarts, and I’m thrilled to report the results were shockingly ...
Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try
Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken...
Pig in a Pumpkin – Trick and Treat
Okay, so we’re not using a whole pig, but we are using a whole pumpkin, which not only produced some very succulent, flavorful pork, but als...
Sweet Potato Soufflés – Even Easier Than Easy
Soufflés have always had the reputation for being a difficult, and temperamental thing to make, which I’ve never really understood. As long ...
Green Chile Pesto and Roasted Chayote Squash Side Dish – Thanks, Rick!
If you’re going to steal one Rick Bayless recipe, you might as well steal two, which is exactly what I did here with this green chile pesto,...
Baked Potato Puffs – A New Way to Pomme Dauphine from a Potato Fiend
The hardest line cook job I ever had was working the broiler station at the Carnelian Room, where on a busy night I’d prepare over 250 steak...
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