David pursues one of his great passions: fried clams. But not just any fried clams. The fried clams of his youth, the kind with plump, juicy bellies. And there’s a story behind finding them.
When a Millenial gets David’s breakfast order wrong, it gets David thinking–and expounding—on all the differences between his and her generations.
As David explains, precious few things in life are forever and completely. His adoration for this chocolate cake is one of those precious few things. One taste and you’l understand.
David comes to understand that for some, corned beef hash is about far more than mere sustenance or ridding the fridge of leftovers. Far, far more.
- 15 M
- 45 M
David and The One outline their Valentine’s Day menu and offer other suggestions for a perfectly romantic meal. (Arguments included.)
You can practice proper Southern gentility, no matter where you’re from, simply by whipping up a batch of this classic crowd-pleasing party must, pimento cheese. Then prepare to be your most gracious self as you kindly accept accolades..
- 10 M
- 10 M
A beloved American favorite from the 1960’s that we just had to bring back.
- 35 M
- 1 H, 15 M
The Attack of the Killer Cherry Tomatoes took place at David’s place last summer. [Spoiler alert!] Here’s how it ended.
- 25 M
- 2 H, 30 M
Portuguese pork sausage, called chourico, is a tasty alternative to Spanish chorizo. Chourico stars in this supper frittata recipe.
This indescribably must-have-more-of-this sauce boasts the complex sweetness of maple syrup and the smoky spice of chipotle peppers. Slather it at will.
- 5 M
- 40 M
David recounts the troubles, frustration, and utter exasperation of learning family recipes from his mother, a true demon in the kitchen.
When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.
- 25 M
- 7 D, 4 H
Being a supertaster ain’t all that it’s cracked up to be—especially if you still have to eat your broccoli. David explains and complains.
After a disastrous experience with roast goose, it took David a decade to master proper fowl cookery. And boy, did he ever…
- 50 M
- 4 H, 30 M