How to ferment a mixed bucket of vegetables, including whole cabbage heads, for making stuffed cabbage rolls, sauerkraut soup, and more!
The noble Philly Cheesesteak is frequently replaced by horrendous knockoffs outside of its area of origin. Ignore that stuff, and make your own, including the fantastic roll!
A great dish to warm a cold Fall evening with a pint or two of great ale. My take on the British pub classic.
This sauce is hands down my favorite way to enjoy grilled salmon, especially wild Alaskan salmon with the fast- approaching season!
How to use koji rice to emulate dry aging on a standing rib roast.
Confit is a slow cooking process using fat. In this post I replace traditional fat with beeswax for amazing results.
Homemade corned beef is excellent because you control the ingredients and the quality of the meat. It’s easy, and the only limitation is that you need to plan ahead for the curing time.
Tourtière is a meat pie made as part of traditional Canadian Christmas feasts for about 400 years. My version uses wild rabbit and a special pie crust.
Simple to grow, a bit of a pain to prep, but delicious to eat, if you like artichokes, you will love cardoons.
This is about as easy as it gets, and it is one of the most popular meals in our house.