The key to enjoying high-fat dishes and recipes? Try the fat separator!
Those steaks you’ve enjoyed at fine-dining establishments can’t hold a candle to this recipe. You’ll never consume steak again without comparing it to this. If you are a nube on the grill, don’t be intimidated. I get it. Your life has turned out like the movie, Knocked Up. You impregnated a fine young woman that... Continue Reading →
It was on a cold and snowy Sunday when I made one of my first proper pan sauces. Thankfully, it did not suck. Frankly, that’s all I aim for as an amateur chef, and the cooking Gods will smack me down if I associate the word ‘chef’ with my name ever again. This dish turned... Continue Reading →
Want to make beef stroganoff? How about coq au vin? Intimidated? Don’t be. I’ve got something better than a recipe, which is simply a list of ingredients and written instructions. Sometimes, what the chef-authors describe in writing doesn’t translate into a tasty meal. It’s easy to miss a step or to be unfamiliar with a... Continue Reading →