Today I take on the pizza question of the century—Which reigns supreme, Chicago Deep Dish…
Today we take on—nachos! My literary agent and friend, Sabrina, shows me how to make her best nachos. Then we turn the tables and I make her my Jackfruit Nachos with Charred Poblano Queso.
I start this recipe with a high quality spiced tea, which creates a super flavorful foundation for the rest of the drink. I choose a cardamom cinnamon variety here, but any spiced tea will work! Next, I use the zest and juice from three different citrus fruits: lemons, for tang and acidity, oranges, for sweetness, and blood oranges, for color.
If I had to pick a favorite fish, I would have to say salmon! Not…
Today the tables have turned yet again! My culinary producer, Rachel Dolfi (@rachelanndolfi), asks me to make a French classic—Duck à l’Orange (recipe adapted from Daniel Gritzer’s Duck à l’Orange). Crispy, crunchy roast duck is paired with a sweet and lightly sour orange sauce, using bitter oranges.
This cake is truly a celebration of winter’s best (and almost only?) fruit: citrus! We…
Today I teach Noah Schultz, Head of Operations at Eitan Productions and my good friend, how to make a California Burrito!
Strata is the incredible thing that happens when you cross a frittata and a bread…
I am simply a dude who loves eggnog! As mentioned before in this month’s recipes,…
pasta recipe from Pasta Social Club!), with a creamy sauce and decadent truffles shaved all over the top. It’s an adventure, but a super tasty one!