For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?
This pale Portuguese-inspired soup and salad makes up for in taste what it lacks in tradition.
Singing your grocery list may sound odd, but as David found out, paper lists get lost but a musical ditty lives forever and ever and ever.
Virginia Willis, author of the IACP-nominated cookbook Bon Appétit, Y’All, sits down with David for a chat about family, food, and fun.
The Grill Daddy Pro Grill Brush uses water to steam off baked-on food while two heavy-duty steel brushes make short work of grill grate clean up. David Approved.
The winners of our first-ever food photography contest have been chosen. Check them out.
David recounts the misery of a lunatic cab driver, a broken down train, a snarky airline rep, and the joy of traveling coach on his way to Barcelona.
After taking the iPad for a spin in the kitchen testing recipes, David isn’t only smitten, but convinced the it could change cookbook publishing forever.
Nova Scotia is a hotbed of mussels. After visiting a local shellfish farm, David and The One dined on the just-harvested bivalves, swimming in an herby broth.
After winning the IACP’s First Book/Julia Child Award for the New Portuguese Table, David has a moment of uncommon modesty and thoughtful reflection.