Flaxseed Crackers - Meet the “Flackers”

I usually try new recipes, or techniques because they sound delicious, or unusual, but once in a while I’ll try something just be…

Holiday Cheese Board – Finding Michele

After posting the long, and relatively complicated croissants video last week, I decided to take a little mental break, and do a…

Homemade Corn Tortillas – Seconds to Learn, Years to Master

Even though they only require a few of ingredients, and the technique to make them only takes a few seconds to learn, homemade co…

Seafood Sausage – Behold, the Rarest of All the Sausages

This seafood sausage recipe is one of those dishes you learn in culinary school, and then never make in a restaurant, the rest of…

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 …

Beet-Cured Salmon Gravlax – Easier and Slower Than You Think

Even though I only do it once every few years or so, making salmon gravlax at home is a fun weekend project, and with very little…

Airline Chicken Breast – Come Pan-Fry the Friendly Skies

Welcome to another episode of food you only see in restaurants, starring the always eye-catching “airline chicken” breast. Legend…

Creamy Chicken Toast – A Recipe and a Reminder

I was watching golf the other day, and the announcer said that great golfers don’t need lessons, they only need reminders, and I …