Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

bruschetta recipe

When making bruschetta, I’d like to politely insist that you keep the following in mind:

  • You will obviously use tomatoes when they are in season and acquire them from your garden or a...
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Cold tomato gazpacho recipe

There are a few things I keep in mind when making gazpacho:

  • Gazpacho has a lot of history, perhaps as far back as ancient Greece and Rome. For those of you that are keen on history,...
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french toast recipe

When you make French toast, is it perfect every time? Is it like an amazing crème brûlée suspended in a delicate lattice of bread? It should be. Chances are, you’re doing it wrong. Here are 6...

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Because Sometimes You Just Want Pot Roast

Because there will never be a Chipotle-concept restaurant for pot roast. Because you won’t really ever find any type of restaurant that has good pot roast on the menu. Because sometimes homemade...

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Wild Striped Bass with Heirloom Cherry Tomatoes in Paper

2 wild striped bass filets, 6 ounces each (red snapper is another alternative)
1 cup of multi-colored heirloom cherry and grape tomatoes
10 big green Cerignola olives, whole
1...

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Iberico de Bellota with Fettucinni
  • Ibérico de Bellota are black-footed pigs from Spain; lomo is the meat from the pig's loins while Jamon is the ham
  • Availability: now available for export to the U.S. because of a new...
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leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.