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THE TOMATO TRILOGY
Episode I Homemade Spicy Ketchup Using every last tomato your garden has to offer Ketchup is cheap. I bet there is a bottle in your fridge right now. Why would you ever make it from scratch? The best reason I can think of is to use up a tomato crop. The biggest problem for most…
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A Cheesy Little Bite With Zing
The jalapeño was named after the town of Jalapa in Veracruz, Mexico and was first used by the Aztecs. Following the voyage of Christopher Columbus to the “new world,” it became popular all over the globe. In the 1990s, Texas declared the jalapeño “a culinary, economic, and medical blessing to the citizens of the…
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Black Forest Puff Pastries
Black Forest is a type of cake or torte originating in Germany that features the insanely delicious combo of chocolate and cherries. I had heard of “Black Forest” vaguely in the past, but I really had no idea what it was. When I set out to make this treat I had multiple flavors to work…
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One of the Best Pork Chops You’ll Ever Eat
My first experience using a brine resulted in the most delicious turkey I have ever eaten. My second experience was a culinary disaster. I was at the family campground for a summer vacation from New York when I challenged my uncle to a pork loin throw down. My uncle makes money on the side cooking…
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My First Dish Back in New York: Jambalaya
This is the first recipe that I have created since relocating back to my home of 13 years – New York City. I’m here staying with my girlfriend. (We were in a long-distance relationship before this.) I also thought New York was the best place to start working on getting a book of my columns…
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Fries with a Side of Burger
I started out creating this recipe with the intention of featuring a gourmet burger. It was in creating a side of potatoes to go along with the burger that the focus became the “grill fries.” It took me a while to get them right – tender and fluffy on the inside with a crispy outside….
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Country-Style Boneless Ribs
Ribs have a culinary mystique about them. They conjure visions of barbecue pits, messy faces and delicious fall-off-the-bone meat. Ribs are hard to cook perfectly – much harder in my opinion than loin meat. Country-style ribs conjure all the great visions of what ribs are supposed to be, minus the distinct rib bone, but are…
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Potato Salad for the Next Cookout
I have been waiting for summer time to create a potato salad. As I mention in the introduction, it’s a staple of the classic American backyard barbecue. I needed one of my own. When I started my research I found that most mayo-based potato salads call for eggs, celery, onion and usually a wild card…
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No. 50: A Great Taco and a Milestone
This is Column Number 50. When I started this column I wasn’t sure if I would be able to sustain it or where it would take me. I love telling stories through a mix of graphics and writing. It’s been my profession for fifteen years, and I had always used my skills at media organizations…
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A Pizza for Warm Weather
This is the fourth pizza featured in my weekly column. I first made (or heard of, for that matter) Hawaiian pizza at my first place of employment: Tubby’s Pizza. I had been working there for awhile and the owners decided to offer more varieties. We had a training meeting and as soon as I saw…
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