Homemade Bacon
There is a profound difference between the mass-produced bacon you grab off a supermarket shelf and a strip that has been lovingly cured and smoked in your own kitchen. Here I cure and smoke my own homemade bacon.
Battle of The Pizza Hydrations in an Ooni Koda 2 Max Pizza Oven
I dive deep into the art of pizza making by preparing two different pizza doughs with varying hydration levels: one at 60% and the other at 71%. I compare each dough, from stretching, to baking, then finally tasting and discovering how hydration affects the texture, handling, and final bake.
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Fried Sage Chips
Crispy, aromatic, and irresistibly savory, fried sage chips are a simple yet elegant snack or garnish that brings out the earthy, peppery essence of fresh sage leaves. Each leaf is lightly dusted with a thin coating of flour, egg wash and breadcrumbs and then quickly fried until golden and crisp.
Spongade della Valle Camonica
Spongada is a traditional Italian dessert hailing from the scenic Valle Camonica, located in the Lombardy region of northern Italy. This rustic cake-like treat, whose name translates to “sponge” (spongata), is beloved for its rich, moist texture and deep flavor, often served during special occasions and festivities.
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BBQ Rub
A great BBQ starts with a great rub and this blend of spices is the the simple one I use when I smoke bay back ribs.
Eggplant Lasagna
This Eggplant Lasagna is a delicious, hearty, and healthier alternative to the traditional pasta version.
Panettone Stuffed with Ice Cream
Panettone, an Italian holiday tradition, taken to a new level with ice cream stuffing.
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Pecan Stuffed Pork Chops
Pecan Stuffed Pork Chops, for a delicious meal for two or a whole crowd.
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French Baguettes
Homemade French Baguettes are not as difficult to prepare as you might think. Follow my recipe and video and you can master them in no time.