Brown Butter Brussels

It's winter time and with it comes the foods of winter. The warming braises, roasts, and baked goods that are wonderfully comforting for those nights when the temperature drops to "considering climate change denial" levels. But even then, at some point this winter you're probably going to get tired of constantly consuming comfort food, and the idea of eating a salad will sound increasingly compelling. Something crisp, cool, and cleansing to break up the eventually monotony of warm and rich. 

Read More

How to make a $30 steak for $6

The problem with beef is the problem of OR. Standing in front of the glass at the butcher counter, a person has to choose between a full flavored cuts OR tender steaks. And when that issue is averted (by a dry aged ribeye, for example), the problem then becomes whether to choose something economically priced OR extremely expensive. It's nearly impossible to have a great tasting, tender, inexpensive steak. Until now...

Read More

Hash Browns

There are endless ways to cook a humble potato, but recently in the bleary eye'd A.M., I've been defaulting to hash browns.  Crisped up slowly over a medium-low flame, hash browns are relatively hassle free, leaving you with time to make coffee, fry up some thick strips of bacon, and, right before the potatoes finish, cook a few eggs with still runny yolks in the leftover bacon fat.  

Read More