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Return to green life. A rough translation. This dish is inspired by one with a similar name that is tomato-based and from Veracruz, Mexico. My vers...
Thighs are my favorite part of the chicken, and are a very easy way to make a quick meal happen. This recipes uses Redhead Hot Sauce (made with our...
Fried rice is a common way to use up leftover rice in Japan, but who is to say that fried rice always has to have an Asian flavor. In this dish I u...
I cook potatoes pretty frequently (maybe it's a side-effect of being half-German), and I love the skins. Whenever I peel more than a potato or two ...
My son Max is going to be 4 soon, and like many parents of young kids I make a lot of macaroni and cheese. My version relies on a couple simple tec...
Growing up with a Japanese mother I never ate salmon raw, now I know what I was missing! Simply sliced with a deft hand (a skill worth practicing),...
I cook chicken once a week and I try to always come up with a new flavor profile and ingredients. The pancetta really gives it a great depth of fl...
I took on the fun challenge of using the same blend to season every dish in a meal, while keeping the ingredient list short and sweet. Our Onion M...
For me guacamole is at its finest when it is simple. Just a bit of spice, salt, and crunch allows the delicate flavor and opulent texture of avocad...
Leeks are not just for soup! There is something to be said about the classic French leek vinaigrette and gratin. This simple cooking technique will...
This is something my wife and I will make on the weekends to keep in the freezer for easy weekday dinners. My son Max loves them, the ingredients t...
I grew up in California and my wife is from Texas, so we both have pretty decent quesadilla game. As a kid I always loved the crispy bits that esca...
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