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…

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…

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 …

"Instant" Mac and Cheese – Thinking Outside the Box

I’ve wanted to do another “one-pan” pasta video, where we cook everything right in the sauce, like we did in our famous Orecchiet…

Bacon Wrapped Spring Chicken

I’m running off to a very important meeting, and between getting some notes together, and finding a clean shirt, I don’t have tim…

Fresh Spring Vegetable Tart – Eat Your Heart Out, Giuseppe Arcimboldo

This spring vegetable tart only looks hard to make, and would be a perfect centerpiece for any special occasion meal, just as lon…

Crispy “Everything” Flatbread – “Everything” and Everything

These crispy “everything” flatbread crackers aren’t just called “everything” because they’re inspired by the “everything bagel,” …