Category Archives: Basics



Happy National Meatball Day! To celebrate, I thought I would share one of my favorite Meatball Recipes.

Is there anything more versatile than a nice, savory meatball? Covered in marinara sauce, cooked in bbq, cream sauce, or even on their own, meatballs make for a great base to build from for any occasion.  Continue reading →


Mise an place; or save yourself a headache


Spices for sauce making, measured and laid out

What if I told you that there was a sure fire way to save yourself a headache, make prep safer, and potentially shorten your cook time? There is a simple practice that does just that. Mise en place, everything in its place. Continue reading →

Essential Tools

I thought it would be a good idea at this point to add in a list of essential tools. As far as I’m concerned, you can never have too much stuff to play with, but with space, money, and usefulness as concerns, there are ways to cut some corners and maximize efficiency.

Continue reading →

The Pressure Cooker

both cookers

This is single-handedly, the most useful piece of kitchen equipment I own, which is why it warrants its own post. With such a wide array of uses, if you can only own one pot, for whatever reasons, buy a pressure cooker. There are both stovetop and electric models available, both with their own benefits and differences. Continue reading →

Boiled Lobster


Mmmm lobster. One of those rare, expensive treats. But not in this case. Thanks to warmer oceans, wholesale lobster prices have been ridiculously low, but markets have been afraid to lower their cost, as people associate cheap lobster with bad. Most markets that is. Continue reading →

Quick peel garlic


It has been brought to my attention that a lot of people don’t like using garlic simply because they have a hard time cleaning it. I personally find this a ridiculous for any food, but in the interests of helping spread good flavor, I thought I should post how I do it. Continue reading →

Stock Warning

Just a friendly reminder and word of warning if you are freezing your stock in mason jars. LEAVE HEADROOM.

crackedstock Continue reading →


lamb fat

Fat is interesting. It had been demonized for years in exchange for basically chemicals that do the same thing. Recent non-biased research has been showing that natural fat is actually healthier for you, on top of taste proven methods of adding depth and flavor. Continue reading →

Poultry Stock


Fresh Turkey Stock

Chicken soup when you’re sick, hot turkey stew on a cold winter evening, a delicious subtle addition to starches, Poultry stocks have plenty of great uses, and are so easy to make and much better tasting, that you’ll never go back to store bought again. Continue reading →

Buffalo Sauce

Buffalo sauce, a spicy, savory way to make everything better. Simple to make, but it contains wonderful complexities to make any meal that much better. From simple wings, to a pick me up in eggs, buffalo sauce should always be kept on hand. Continue reading →