Terrific technique which I'm looking forward to trying with chicken and pork. I even overcooked the steaks to try and get enough color on the crumb coating, but the pounding out (a...

"Effortless" is right; simple to prepare and delicious. It feels like there's more butter in this recipe than I'm used to - and as the nursery rhyme says, "butter makes the batter...

This is a remarkably simple technique for a delicious fiery pepper puree. You can make it with green hot peppers (poblanos and jalepenos are more available to me than fresnos); the...

Basically a soda bread griddle cake. I think my technique needs work (and maybe the recipe needs more specificity) - I made my first batch way too thick and ended up having to cut...

Pretty interesting concept. I didn't feel like I got a "bread pudding"; the egg layer and bread-and-zucchini layer were totally distinct. (And the zucchini layer was not nice to lo...

I was excited for the "borscht on a bun" concept of this burger. And ultimately, the beet slaw was pretty good (if underseasoned) and it was a pleasant burger topping. But the poo...

A very nice recipe for this Irish fruitcake. Personally, I'd like it to have a bit more depth - some whole wheat flour might be nice, or a touch of molasses or dark brown sugar. Bu...

Is this "the best egg sandwich" I've ever had? It is not. Is it better than 80% of the omelets I've had, and 90% of the omelets I've made? It is. It's a wonderful exercise in textu...

Very little effort and it makes a dish as good as you'd get in a restaurant (and better than some). I think it needs just a little hit of black pepper in the marinade, just to wake...

This is a fabulous technique, producing ribs which are ready to fall off the bone nicely perfumed with the spice and cooking liquid. I say "cooking liquid" because I completely de...