Spaghetti with Veal and Bacon

For the last year I’ve been subjecting my family to spaghetti sauce experiments just about every weekend. It’s been an interesting challenge striking a balance between something that is rich enough to be paired with a robust wine, simple enough that my kids will eat it, and quick enough to

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Oatmeal banana pancakes

Out of flour? Want gluten-free pancakes? Want to change things up? A few simple modifications to a banana bread recipe will get you wheat-free pancakes. In a blender, combine: 3 eggs 1/2 cup water 2 bananas 3 tsp baking powder 1 tsp baking soda 114g melted butter OR 100g olive

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Bread machine baguette

Baguettes are a wonderful thing, but making a proper baguette requires multiple touch-points over an extended length of time. It’s not difficult by any means, just time intensive. Since I own a bread machine I thought there must be a way to automate the dough. However the Internet does not

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The simplest BBQ brisket recipe on the Internet

I recently got a new BBQ smoker, after a 10+ year hiatus from BBQ. Temperature controlled, pellet fed. I had to try a brisket first. But since I was rusty at smoking meats, I read a few articles online about making the “ultimate brisket” and was a little surprised by

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Ultimate omelet

MASTERS OF BREAKFAST: Episode 1 The trick to the perfect omelet is to borrow a technique from frittatas: broil the omelet under high heat before you flip it. Broiling causes the egg to rapidly expand, yielding a fluffier, moister omelet. And it has the added benefit of decreasing the overall

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Cheater chashu ramen

I’ve been on a quest this last year to find a home ramen recipe that’s easy, fast, and tastes somewhat authentic. So far my conclusion is such a thing doesn’t exist! Really good chashu takes 12+ hours (and requires a cut of pork belly–not always easy to find) and a

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Crazy-simple Pot Roast

Lynne did a show recently where she mentioned off-hand that if you use your dutch oven on a cooktop instead of your oven you’ll get similar results and save a lot of energy. We’ve always done roasts in the oven and we had a roast in the fridge so I

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Matsutake Bisque

Fall is matsutake season in the Pacific Northwest. We went mushroom hunting last weekend and came back with a few pounds–they’re easy to find if you know where to look. 1 lb fresh matsutake mushrooms, sliced thin 1 medium yellow onion 4 cups beef stock 4 tbsp butter 3 tbsp

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Quick “Tonkotsu” Ramen

Inspired by this article at The Food Lab on making tonkotsu ramen at home, but not inspired by the crazy prep time (12+ hours), I thought I would attempt speeding the process up with a pressure cooker, substituting a little chicken broth and skipping the chashu pork. It turned out

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You should cook using cast iron

It’s been about 5 years since my wife and I switched full-time to cast iron cookware. We’ve thrown out all of our Teflon and all that remains that’s not cast iron are a few stainless pots and sauté pans. If you haven’t made the switch yet, you should make the

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