The Brisket Evolution Stops Here
The Best Beef Brisket Recipe Ever! Over the years I’ve had my fare share of briskets and they’re all different. Some are dry, and some are chewy. Some have a thin clear au jus, and…
The Perfect Roasted Leg of Lamb
I’ve been a fan of lamb (can someone pah-leez hashtag that and make it a thing?) since as long as I can remember. It wasn’t until college that I got to explore the culturally evolving…
Tzatziki Sauce | Cucumber Mint Yogurt Sauce
There are so many ways to use a good yogurt dip or “Tzatziki Sauce.” It’s great on potato latkes, can be served alongside some roasted Chinook salmon, or be a dip for a roasted leg…
Leeks and Love – A Romance Begins
Part 1 of 3 This is the first part of a three part series on how I fell in love in San Francisco. To skip ahead read Part 2, or Part 3. It all started back…
A Clam Slam I Can Go For
Today I received an email from a woman in DC with instructions for how to overnight my sperm across the country. I guess a little context is in order. She’s a friend of a friend…
Lucy’s From El Salvador
The movie Clueless is one of my all-time favorites! Not only does it speak to me, because I was a prepubescent teen in the 90s, the decade it masterfully satirizes, but it also speaks to…
Two Dishes One Cup… only this one is filled with Guacamole!
For me cooking is a labor of love. But as much as I enjoy spending an entire Saturday sourcing a ton of ingredients from around the city so I can then spend my entire Sunday…
Curing Olive Contempt with Chicken Marbella & Roasted Asparagus Rice Pilaf
Do you know somone with a visceral reaction to olives? I do. In fact I used to be one. When I was a kid I hated olives. Didn’t matter if they were black, green, pitted,…