Grilling. Boiling. Microwaving. Roasting. Steaming. We’ve got the best ways to cook wieners right here, folks.
Made with crusty French bread in place of squishy hot dog buns, this dog is reminiscent of what you’ll find on the streets of Paris.
On the spicier side. Not too sweet. With a nice tang. That’s what we think of these ribs. Seconds, please?
David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you’ll just have to read about it.
“Wow!” “Divine!” “Amazingly juicy and tender!” That’s what folks are saying about this recipe. Sorta makes you want to try it, eh?
When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.
Barely a recipe, this weeknight salvation is more like a simple blueprint for eating in season. Amen to that.
It’s sooooo easy to wake up or come home from work, fry some eggs, and plop them on a tortilla. Sooooo ridiculously easy.
No, this isn’t quite the classic cooked-for-days cassoulet you’ll find in Gascony. This is cassoulet casserole. You’ll find no complaints here.
Quiche for one? It sounds a lot more ambitious than it actually is. It’s truly a cinch to make. So go on. Love yourself a little.
What’s that you ask? When’s an appropriate time to serve pot stickers? We honestly can’t think of a time that’s not appropriate.
Finally, an appetizer that encourages you to be piggish. So what are you waiting for? Go on. Pig out.
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